Grilled Pineapple Chicken

Name: Grilled Pineapple Chicken
Total time: 145 min
Yield: 4 servings
Ingredients: 2 garlic cloves, finely chopped; 1 cup unsweetened pineapple juice; 0.75 cup ketchup; 0.5 cup low-sodium soy sauce; 0.5 cup packed light brown sugar; 1 Tbsp. finely chopped peeled ginger; 4 (6- to 8-oz.) boneless, skinless chicken breasts; 1 tsp. vegetable oil, plus more for grill; 1 pineapple, cored sliced into rings, rings halved; Thinly sliced scallions, for serving

2h 25m

Serves 4

delish.com

Grilled Pineapple Chicken

delish.com

2h 25m

Serves 4

Directions

1In a large bowl, whisk garlic, pineapple juice, ketchup, soy sauce, brown sugar, and ginger until combined.
2Place chicken in a large resealable plastic bag.
3Pour in the marinade over the chicken.
4Refrigerate 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.
5Prepare a grill for high heat; preheat for 5 minutes (or heat a grill pan over high heat).
6Clean and oil the grill grates.
7Grill 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.
8Transfer the cooked chicken to a plate.
9In a medium bowl, toss pineapple with oil.
10Grill pineapple, flipping occasionally, until charred, about 2 minutes per side.
11Transfer chicken and pineapples to a platter.
12Top with scallions before serving.

Ingredients

2 garlic cloves, finely chopped
1 cup unsweetened pineapple juice
0.75 cup ketchup
0.5 cup low-sodium soy sauce
0.5 cup packed light brown sugar
1 Tbsp. finely chopped peeled ginger
4 (6- to 8-oz.) boneless, skinless chicken breasts
1 tsp. vegetable oil, plus more for grill
1 pineapple, cored sliced into rings, rings halved
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.

Grilled Pineapple Chicken

2h 25m

Serves 4

delish.com

Grilled Pineapple Chicken

delish.com

2h 25m

Serves 4

Directions

1In a large bowl, whisk garlic, pineapple juice, ketchup, soy sauce, brown sugar, and ginger until combined.
2Place chicken in a large resealable plastic bag.
3Pour in the marinade over the chicken.
4Refrigerate 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.
5Prepare a grill for high heat; preheat for 5 minutes (or heat a grill pan over high heat).
6Clean and oil the grill grates.
7Grill 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.
8Transfer the cooked chicken to a plate.
9In a medium bowl, toss pineapple with oil.
10Grill pineapple, flipping occasionally, until charred, about 2 minutes per side.
11Transfer chicken and pineapples to a platter.
12Top with scallions before serving.

Ingredients

2 garlic cloves, finely chopped
1 cup unsweetened pineapple juice
0.75 cup ketchup
0.5 cup low-sodium soy sauce
0.5 cup packed light brown sugar
1 Tbsp. finely chopped peeled ginger
4 (6- to 8-oz.) boneless, skinless chicken breasts
1 tsp. vegetable oil, plus more for grill
1 pineapple, cored sliced into rings, rings halved
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.