Description
A delicious and flavorful recipe for grilled chicken topped with caramelized pineapple, perfect for a summer barbecue.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 cup fresh pineapple, diced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro, for garnish
Instructions
- Preheat your grill to medium-high heat.
- In a medium bowl, combine the soy sauce, brown sugar, olive oil, apple cider vinegar, garlic, ginger, black pepper, and red pepper flakes. Whisk until the sugar is dissolved.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor. Reserve the other half of the marinade for basting.
- Remove the chicken from the marinade and discard the used marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- During the last few minutes of grilling, add the diced pineapple to the grill, cooking until caramelized, about 2-3 minutes.
- Once cooked, remove the chicken and pineapple from the grill. Let the chicken rest for 5 minutes before slicing.
- Serve the sliced chicken topped with grilled pineapple and garnish with fresh cilantro.
Notes
- For a smoky flavor, add a few drops of liquid smoke to the marinade or use a charcoal grill.
- Substitute the chicken with shrimp or tofu for a different protein option, adjusting the cooking time as needed.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg