Description
A tropical-inspired grilled chicken recipe marinated in a sweet and savory sauce, paired with juicy pineapple slices. Perfect for summer barbecues or a flavorful weeknight meal.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1 fresh pineapple, peeled, cored, and cut into rings
- 1 tablespoon vegetable oil
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, and rice vinegar.
- Place chicken breasts in a resealable plastic bag or shallow dish and pour marinade over them. Refrigerate for at least 2 hours or overnight for best flavor.
- Preheat grill to medium-high heat and oil the grates.
- Remove chicken from marinade and grill for 6–7 minutes per side or until internal temperature reaches 165°F (74°C).
- Brush pineapple rings with vegetable oil and grill for 2–3 minutes per side until grill marks appear and pineapple is caramelized.
- Optional: Transfer remaining marinade to a saucepan and bring to a boil. Add cornstarch slurry and cook until thickened, about 2–3 minutes.
- Serve grilled chicken topped with grilled pineapple and drizzle with sauce if desired. Garnish with green onions and sesame seeds.
Notes
- Chicken thighs can be used for juicier results.
- Marinate overnight for deeper flavor.
- Pairs well with coconut rice or a fresh salad.
Nutrition
- Serving Size: 1 chicken breast with pineapple
- Calories: 380
- Sugar: 22g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg