Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, olive oil, minced garlic, and ground ginger. Season with salt and pepper to taste. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- Preheat your grill to medium heat and lightly oil the grates.
- Remove the chicken from the marinade (discard the marinade) and place them along with the pineapple slices on the grill. Grill each for 6-8 minutes per side, or until the chicken is cooked through (165°F).
- Once done, remove from the grill and let them rest for a few minutes before serving hot, garnished with fresh herbs.
Notes
- Add red pepper flakes for a spicy kick.
- Use a meat thermometer to ensure chicken is cooked through.
- Can be cooked on a grill pan or stovetop if you don’t have a grill.
- Serve with a side of coconut rice or quinoa.
- Brush pineapple with olive oil to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with pineapple
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg