Hawaiian Pineapple Grilled Chicken (Printable Version)
# What You'll Need:
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01 -
1 ½ pounds chicken breast cutlets (roughly 4 thin slices)
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½ cup tomato ketchup
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¼ cup low-sodium soy sauce
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¼ cup packed light brown sugar
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3 tablespoons extra virgin olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon powdered ginger
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1 teaspoon sea salt
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1 teaspoon coarse black pepper
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1 whole pineapple, trimmed, middle removed, and cut into 8 thick strips
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Chopped green onions for topping (if you want)
# How to Make It:
01 -
Grab a big ziplock bag and throw in everything except the pineapple and green onions. Seal it up and squish it around so the chicken gets totally covered. Stick it in your fridge for at least half an hour or leave it overnight.
02 -
Brush some oil on your grill grates and heat it up to medium-high.
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Put the chicken on the grill, then dip the pineapple pieces in the leftover marinade before adding them too. Throw away the bag after. Cook the chicken about 5 minutes with the lid down, then flip and cook another 4 to 5 minutes covered until it's done inside. Turn the pineapple every couple minutes so it cooks evenly and any raw chicken bacteria gets killed off.
04 -
If you want, sprinkle some green onions on top and serve it right away.
# Additional Tips:
01 -
You can keep leftover chicken and pineapple in the fridge for up to 5 days in an airtight container.