One of my favorite things to have on the grill, pineapple chicken (like a teriyaki chicken)! It pairs beautifully with grilled pineapple and grilled veggies for a light supper.
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- 8 boneless skinless chicken breasts I use 2 for the two of us and cut the other ingredients in half
- 1 cup unsweetened pineapple juice
- 1/2 cup packed brown sugar
- 1/3 cup light soy sauce I sub Bragg's liquid aminos
- powdered ginger I sub refrigerated ginger paste, to taste
- powdered garlic I sub refrigerated minced garlic, to taste
Ingredients
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- In a small saucepan over medium heat, mix the pineapple juice, brown sugar and soy sauce. Remove from heat just before mixture comes to a boil. Add ginger and garlic. Stir until combined. (See notes, I cut marinade in half for just the two of us).
- Place chicken breasts (or strips as tenders) in a medium bowl or ziploc bag. Cover with juice mixture and marinate in the refrigerator at least 30 minutes (but no more than 2 hours).
- Preheat an outdoor grill for medium heat and lightly oil grate. (Original recipe called for bite sized chicken pieces and said to thread chicken pieces on soaked wooden skewers).
- Grill chicken till done, be careful not to burn (as the sugar in the marinade can burn quickly). See Notes below for detailed times on grilling two whole chicken breasts.
Stacy's Notes - This recipe is based loosely on one I found at allrecipes.com, except we altered it for our tastes. The original recipe called for 2 lbs chicken tenders, but we decided to do whole breasts on the grill rather than kebobs. I used 5 breasts and the full amount of marinade and we had way too much marinade and chicken for the two of us, so now I do two breasts and half the marinade (and still have a lot of marinade we just throw out). We prefer this whole, but it would be great as kebobs with pineapple, peppers, mushrooms, etc threaded on the skewers. We always do the chicken with the grilled pineapple and vegetables, to us, it's the perfect combination! Delicious!
Tim's Grill Notes: Tim grills the chicken on HI setting, around 500 degrees, for the first six minutes. Then when he's ready to flip them, after searing the first side well, he lowers the heat to Medium and finishes cooking the chicken. Ours take 12-14 minutes usually, depending on the size of the two boneless breasts. He adds our grill basket with veggies (I always do chunks of zucchini, white onion and halved mushrooms tossed lightly with olive oil, salt and pepper) at around the 4 minute mark (so about 2 minutes on the hotter HI temperature and the rest of the time at medium, until they are like you like them, shorter for crisp-tender and longer if you want them soft). He puts the pineapple on (we use a big flat grill tray lined with foil that has been sprayed with cooking spray) for around 4-5 minutes on Medium.
Enjoy!