Grilled Pineapple Chicken
Juicy chicken breasts soak in a sweet and tangy pineapple-ketchup marinade, then get grilled alongside fresh pineapple rings for a smoky-sweet summer dinner
8 hours 25 minutes, 4 Servings
Juicy chicken breasts soak in a sweet and tangy pineapple-ketchup marinade, then get grilled alongside fresh pineapple rings for a smoky-sweet summer dinner
8 hours 25 minutes, 4 Servings
Ingredients
| 4 | Boneless, skinless chicken breasts (6 to 8 oz. each) |
Marinade
| 1 cup | Unsweetened pineapple juice |
| ¾ cup | Ketchup |
| ½ cup | Low-sodium soy sauce |
| ½ cup | Light brown sugar, packed |
| 2 cloves | Garlic, minced |
| 1 Tbsp. | Fresh ginger, peeled and finely chopped |
| ½ tsp. | Ground black pepper |
| ¼ tsp. | Chili powder |
For Grilling
| 1 tsp. | Vegetable oil, plus more for the grill grates |
| 1 | Pineapple, cored and sliced into ½-inch rings |
For Serving
| 2 | Scallions, thinly sliced |
Preparation
| 1. Whisk together the pineapple juice, ketchup, soy sauce, brown sugar, garlic, ginger, black pepper, and chili powder in a medium bowl until smooth. |
| 2. Measure out ⅓ cup of the marinade into a small container and refrigerate separately for serving. |
| 3. Place the chicken breasts in a large resealable bag or shallow dish. |
| 4. Pour the remaining marinade over the chicken, turning to coat evenly. |
| 5. Cover and refrigerate for at least 4 hours, or overnight for best flavor. |
| 6. Remove the chicken from the refrigerator 15 minutes before grilling. |
| 7. Preheat the grill to medium-high heat. |
| 8. Brush the grill grates with vegetable oil. |
| 9. Remove the chicken from the marinade and discard the used marinade. |
| 10. Grill the chicken, covered, for 6 to 7 minutes per side, until an instant-read thermometer inserted in the thickest part reads 165°F. |
| 11. Brush the pineapple rings lightly with vegetable oil. |
| 12. Grill the pineapple rings alongside the chicken for 2 to 3 minutes per side, until lightly charred. |
| 13. Transfer the chicken and pineapple to a serving platter. |
| 14. Brush the chicken and pineapple with the reserved marinade. |
| 15. Sprinkle with sliced scallions before serving. |
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