Aloha Grilled Pineapple Chicken (Print Version)
# Ingredients:
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01 -
1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 pieces)
02 -
½ cup ketchup
03 -
¼ cup reduced sodium soy sauce
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¼ cup light brown sugar, packed
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3 tablespoons olive oil
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2 tablespoons lemon juice
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1 teaspoon ground ginger
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1 fresh pineapple, cleaned, cored, and sliced into about 8 one-inch wide long spears
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Thinly sliced green onions (optional, for garnishing)
# Instructions:
01 -
To a large zip-top plastic bag, add all ingredients except the pineapple and green onions, seal, and smoosh around to evenly coat the chicken. Place the bag in the fridge for at least 30 minutes or overnight to marinate.
02 -
Lightly oil grill grates and preheat the grill to medium-high heat.
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Add the chicken to the grill, and dunk the pineapple spears into the bag with the marinade before placing them on the grill. Discard the bag with the marinade. Grill the chicken for about 5 minutes on the first side with the lid closed. Flip and cook for about 4 to 5 minutes on the second side with the lid closed, or until the chicken is cooked through. Rotate the pineapple every 2 to 3 minutes to ensure even cooking and to kill any bacteria related to the raw chicken marinade.
04 -
Optionally garnish the chicken with green onions and serve immediately.
# Notes:
01 -
Chicken and pineapple can be stored airtight in the fridge for up to 5 days.