Transports you to Hawaii with every bite of this tender, juicy chicken and the grilled pineapple seals the deal!! EASY, HEALTHY, ready in 10 minutes, and perfect for summer parties, barbecues, and casual weeknight dinners!!
1 ½poundsthin-sliced boneless skinless chicken breastsI had 4 breasts
½cupketchup
¼cupreduced sodium soy sauce
¼cuplight brown sugarpacked
3tablespoonsolive oil
2tablespoonslemon juice
1teaspoonground ginger
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
1fresh pineapplecleaned, cored, and sliced into about 8 one-inch wide long spears
thinly sliced green onionsoptional for garnishing
Instructions
To a large zip-top plastic bag, add all ingredients except the pineapple and green onions, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 minutes, or overnight, to marinate.
Lightly oil grill grates and preheat grill to medium-high heat.
Add the chicken, place chicken on grill, and dunk the pineapple spears into the bag with the marinade, and place them on the grill. Discard the bag with the marinade.
Grill the chicken for about 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired. The pineapple can be rotated every 2 to 3 minutes, making that all sides touch the grill grates at some point during the cooking process (ensures that you kill the bacteria associated with the raw chicken marinade).
Optionally garnish the chicken with green onions and serve immediately.
Notes
Chicken and pineapple will keep airtight in the fridge for up to 5 days.