1In a large bowl, whisk garlic, pineapple juice, ketchup, soy sauce, brown sugar, and ginger until combined.
2In a large bowl, whisk garlic, pineapple juice, ketchup, soy sauce, brown sugar, and ginger until combined.
3In a large bowl, whisk garlic, pineapple juice, ketchup, soy sauce, brown sugar, and ginger until combined.
4Place chicken in a large resealable plastic bag.
5Place chicken in a large resealable plastic bag.
6Place chicken in a large resealable plastic bag.
7Pour in the marinade over the chicken.
8Pour in the marinade over the chicken.
9Pour in the marinade over the chicken.
10Refrigerate the chicken in the marinade for at least 2 hours and up to overnight, or marinate for 30 minutes at room temperature if preparing soon.
11Refrigerate the chicken in the marinade for at least 2 hours and up to overnight, or marinate for 30 minutes at room temperature if preparing soon.
12Refrigerate the chicken in the marinade for at least 2 hours and up to overnight, or marinate for 30 minutes at room temperature if preparing soon.
13Prepare a grill for high heat; preheat for 5 minutes (or heat a grill pan over high heat).
14Prepare a grill for high heat; preheat for 5 minutes (or heat a grill pan over high heat).
15Prepare a grill for high heat; preheat for 5 minutes (or heat a grill pan over high heat).
16Clean and oil the grill grates.
17Clean and oil the grill grates.
18Clean and oil the grill grates.
19Grill chicken, basting with marinade and flipping occasionally, until charred and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side.
20Grill chicken, basting with marinade and flipping occasionally, until charred and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side.
21Grill chicken, basting with marinade and flipping occasionally, until charred and an instant-read thermometer inserted into the thickest part registers 165°, about 8 minutes per side.
22Transfer the cooked chicken to a plate.
23Transfer the cooked chicken to a plate.
24Transfer the cooked chicken to a plate.
25In a medium bowl, toss pineapple with oil.
26In a medium bowl, toss pineapple with oil.
27In a medium bowl, toss pineapple with oil.
28Grill pineapple, flipping occasionally, until charred, about 2 minutes per side.
29Grill pineapple, flipping occasionally, until charred, about 2 minutes per side.
30Grill pineapple, flipping occasionally, until charred, about 2 minutes per side.
31Transfer chicken and pineapples to a platter.
32Transfer chicken and pineapples to a platter.
33Transfer chicken and pineapples to a platter.
34Top with scallions before serving.
35Top with scallions before serving.
36Top with scallions before serving.
Ingredients
2 garlic cloves, finely chopped
2 garlic cloves, finely chopped
2 garlic cloves, finely chopped
1 cup unsweetened pineapple juice
1 cup unsweetened pineapple juice
1 cup unsweetened pineapple juice
0.75 cup ketchup
0.75 cup ketchup
0.75 cup ketchup
0.5 cup low-sodium soy sauce
0.5 cup low-sodium soy sauce
0.5 cup low-sodium soy sauce
0.5 cup packed light brown sugar
0.5 cup packed light brown sugar
0.5 cup packed light brown sugar
1 Tbsp. finely chopped peeled ginger
1 Tbsp. finely chopped peeled ginger
1 Tbsp. finely chopped peeled ginger
4 (6- to 8-oz.) boneless, skinless chicken breasts
4 (6- to 8-oz.) boneless, skinless chicken breasts
4 (6- to 8-oz.) boneless, skinless chicken breasts
1 tsp. vegetable oil, plus more for grill
1 tsp. vegetable oil, plus more for grill
1 tsp. vegetable oil, plus more for grill
1 pineapple, cored sliced into rings, rings halved
1 pineapple, cored sliced into rings, rings halved
1 pineapple, cored sliced into rings, rings halved
Thinly sliced scallions, for serving
Thinly sliced scallions, for serving
Thinly sliced scallions, for serving
Equipment
large bowllarge resealable plastic baggrillgrill pan (optional)instant-read thermometermedium bowl
Tips
Use unsweetened pineapple juice to avoid excessive sweetness.
Ketchup is essential for amplifying sweetness, acidity, and thickening the marinade.
Use low-sodium soy sauce to control the salt content.
Brown sugar adds a rich, molasses-style sweetness.
Freshly grated garlic and minced ginger provide savory balance and a zingy flavor.
Chicken breasts are recommended for ease of preparation and grilling, though thighs can be used.
Vegetable oil is chosen for its high smoke-point and neutral flavor.
A fresh pineapple is best, but canned pineapple rings (halved) can be used as an alternative.
Scallions add flavor, color, and freshness as a garnish.
To safely use leftover marinade for basting or sauce, boil it in a saucepan for a few minutes until it comes to a full rolling boil, then cool.