Description
A delicious Hawaiian Grilled Pineapple Chicken recipe that combines sweet and tangy flavors, perfect for summer BBQs.
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts)
- ½ cup ketchup
- ¼ cup reduced sodium soy sauce
- ¼ cup packed light brown sugar
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 fresh pineapple, peeled, cored, and sliced into 8 long spears (1 inch wide)
- Optional: thinly sliced green onions, for garnish
Instructions
- In a large zip-top bag, combine ketchup, soy sauce, brown sugar, olive oil, lemon juice, ginger, salt, and pepper. Add the chicken, seal the bag, and massage it to coat the chicken evenly. Chill in the fridge for at least 30 minutes, or overnight for deeper flavor.
- Lightly oil the grill grates and preheat to medium-high heat.
- Remove the chicken from the marinade and place it on the grill. Dunk pineapple spears into the marinade, then grill them alongside the chicken. Discard any remaining marinade.
- Grill the chicken with the lid closed for 5 minutes per side, or until fully cooked and beautifully charred. Rotate the pineapple every 2–3 minutes to ensure all sides are grilled and the marinade is safely cooked off.
- Transfer chicken and pineapple to a platter. Sprinkle with green onions if desired, and serve hot.
Notes
To enhance flavor, marinate overnight. Serve with rice and grilled vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg