Recipe courtesy of Marie Pappas
Hawaiian Grilled Chicken and Pineapple
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 8 servings
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.
