Hawaiian Pineapple Grilled Chicken (Print-Friendly Version)
# What You'll Need:
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01 -
1 ½ pounds sliced chicken breast cutlets (roughly 4 pieces)
02 -
½ cup tomato ketchup
03 -
¼ cup low-sodium soy sauce
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¼ cup packed light brown sugar
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3 tablespoons virgin olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon ginger powder
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1 teaspoon sea salt
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1 teaspoon coarse black pepper
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1 whole pineapple, trimmed, center removed, cut into 8 thick spears
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Chopped green onions for topping (if you want)
# Step-by-Step Directions:
01 -
Toss everything except pineapple and green onions into a big ziplock bag. Squeeze the bag to mix and coat chicken fully. Pop it in the fridge to soak for at least 30 minutes, but overnight works even better.
02 -
Brush some oil on your grill grates and heat it up to medium-high.
03 -
Put chicken on the grill, then dip pineapple pieces in the leftover marinade before adding them too. Throw away the bag after. Close the lid and cook chicken about 5 minutes on one side. Flip it over, close lid again, and cook another 4 to 5 minutes until it's done. Turn pineapple every few minutes so it cooks evenly and any raw chicken bacteria gets killed.
04 -
Sprinkle green onions on top if you want and serve it hot.
# Helpful Notes:
01 -
You can keep leftovers in the fridge for up to 5 days in a sealed container.