Hawaiian Pineapple Grilled Chicken (Print-Friendly Version)
Tender chicken with sweet pineapple, done in 10 minutes. Great for hot weather dining.
# Ingredients List:
→ Main
01 -
1 ½ pounds sliced chicken breast cutlets (roughly 4 pieces)
02 -
½ cup tomato ketchup
03 -
¼ cup low-sodium soy sauce
04 -
¼ cup packed light brown sugar
05 -
3 tablespoons virgin olive oil
06 -
2 tablespoons fresh lemon juice
07 -
1 teaspoon ginger powder
08 -
1 teaspoon sea salt
09 -
1 teaspoon coarse black pepper
10 -
1 whole pineapple, trimmed, center removed, cut into 8 thick spears
11 -
Chopped green onions for topping (if you want)
# Detailed Cooking Steps:
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 Hints:
01 -
You can keep leftovers in the fridge for up to 5 days in a sealed container.