Description
Juicy grilled chicken is marinated in a sweet and savory tropical sauce, then served with caramelized fresh pineapple for a bright, flavorful meal. Perfect for weeknight dinners, cookouts, or summer gatherings.
Ingredients
1 1/2 pounds thin-sliced boneless skinless chicken breasts
1 fresh pineapple, cut into thick spears
1/2 cup ketchup
1/4 cup reduced-sodium soy sauce
1/4 cup brown sugar
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 green onions, sliced
Instructions
- Whisk together the ketchup, soy sauce, brown sugar, olive oil, lemon juice, ground ginger, garlic powder, black pepper, and salt until well combined.
- Place the chicken in a resealable bag or shallow dish and pour the marinade over it, ensuring all pieces are coated. Refrigerate for 30 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Grill the marinated chicken for 4 to 5 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and has light grill marks.
- Grill the pineapple spears for 2 to 3 minutes per side until lightly caramelized.
- Serve the grilled chicken with the pineapple and garnish with sliced green onions.
Notes
Marinate the chicken for up to 8 hours for deeper flavor.
Fresh pineapple gives the best caramelization, but canned pineapple rings may be substituted.
Add a splash of pineapple juice or a pinch of red pepper flakes to the marinade for extra flavor.
Serve with steamed rice, coconut rice, grilled vegetables, coleslaw, or a fresh green salad.
Store leftovers in the refrigerator for up to 3 days or freeze cooked chicken for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 760 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 95 mg
