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Light Grilled Pineapple Chicken

Juicy grilled chicken breasts marinated in a light pineapple-soy blend, served with caramelized pineapple rings. A quick, bright summer meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1 cup fresh pineapple chunks
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon olive oil
  • 4 thick pineapple rings fresh or canned in juice
  • Salt and white pepper to taste
  • Fresh cilantro or mint for garnish

Equipment

  • grill (gas or charcoal)
  • mixing bowl
  • tongs
  • instant-read thermometer
  • basting brush

Method
 

  1. In a blender, combine the pineapple chunks, soy sauce, rice vinegar, honey, garlic, ginger, and olive oil. Blend until smooth. This is your marinade.
  2. Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over them, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Meanwhile, preheat your grill to medium-high heat, about 400-450°F (204-232°C). Clean and oil the grates.
  4. Remove the chicken from the marinade, letting excess drip off. Season lightly with salt and white pepper.
  5. Place the chicken on the grill. Cook for 5-6 minutes per side, until the internal temperature reaches 165°F (74°C) in the thickest part. Use an instant-read thermometer for accuracy.
  6. During the last 3 minutes of grilling, place the pineapple rings directly on the grill. Cook for about 1.5 minutes per side, until they have distinct grill marks and are slightly caramelized.
  7. Remove the chicken and pineapple from the grill. Let the chicken rest for 5 minutes before slicing.
  8. Slice the chicken against the grain. Serve with the grilled pineapple rings on top or alongside. Garnish with fresh cilantro or mint.

Notes

For extra flavor, reserve a small amount of the marinade before adding raw chicken, then simmer it in a small saucepan for 2 minutes to use as a finishing glaze. Leftover chicken keeps in the fridge for up to 3 days. Serve with rice or a light green salad.