Grilled Pineapple Chicken
Servings 4
Ingredients
- 1.5 lbs. boneless skinless chicken breasts about 4 breasts
Marinade
- ½ cup soy sauce
- ½ cup ketchup
- ½ cup finely chopped pineapple*
- 2 tablespoons pineapple juice
- 2 tablespoons honey
- 4 tablespoons rice vinegar
- 2 teaspoons sriracha
Pineapple
- 1 large pineapple cored and sliced into rounds or sticks
- 1 teaspoon chili powder
- ¼ teaspoon kosher salt
Instructions
- Place the chicken breasts in a large gallon-size bag or a baking dish.
- Mix up the marinade by combining soy sauce, ketchup, finely chopped pineapple, pineapple juice, honey, vinegar, and sriracha in a bowl. Pour half of the marinade over the chicken and reserve the rest for later. Refrigerate for at least 30 minutes or up to 2 hours.
- When it’s grill time, take the chicken out of the fridge and let it sit for 10-15 minutes. Preheat your grill to 450ºF and clean the grill grate or lay down a piece of aluminum foil.
- Season the pineapple slices with chili powder and salt.
- Grill the marinated chicken over direct heat for about 8 minutes per side.
- Grill the pineapple for 2-3 minutes per side until grill marks appear. Remove from the grill.
- While the chicken cooks, pour the reserved marinade into a saucepan and bring to a boil. Let it simmer for 2-3 minutes, then remove from heat.
- Once the chicken reaches an internal temperature of 165ºF, remove it from the grill.
- Serve the grilled pineapple over the chicken and drizzle with the remaining marinade. Dig in and enjoy!
Notes
- You can finely chop the pineapple in a food processor or with a sharp knife.
- Grilling times may vary depending on your grill type.
- If you prefer, you can also cook the chicken and pineapple in a skillet on the stove or bake them in the oven.