Hawaiian Grilled Chicken and Pineapple
- Total:
- 30 min
- Prep:
- 10 min
- Cook:
- 20 min
- Yield:
- 8 servings
- Level:
- Easy
Ingredients
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 1/4 cup low-sodium soy sauce
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- Eight 6-ounce skinless, boneless chicken breasts
- 1 medium pineapple, peeled, cored and cut into 1/4-inch rounds
- Salt and freshly ground black pepper
Directions
In a large bowl, mix together the pineapple juice, ketchup, soy sauce, ginger and garlic. Reserve 1/4 cup of the marinade for basting. Pour the remaining marinade into a resealable plastic bag and add the chicken. Seal the bag and toss around to distribute the marinade. Marinate the chicken in the refrigerator for at least 4 hours or up to overnight.
Preheat the grill to medium-high heat.
Grill the pineapple 3 to 4 minutes per side, then keep warm.
Remove the chicken from the marinade and pat dry. Sprinkle the chicken with salt and pepper, and then grill until cooked through, 5 to 6 minutes per side, basting with the reserved marinade every 2 minutes. Serve the chicken with the pineapple slices.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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