Grilled Chicken Breast and Pineapple
Description
This family-friendly grilled chicken breast and pineapple recipe uses a sweet and savory teriyaki sauce marinade before grilling to juicy perfection.
Ingredients
•
4 pineapple rings
•
3 tablespoons soy sauce
•
3 tablespoons honey
•
3 tablespoons ketchup
•
2 tablespoons fresh lime juice
•
2 tablespoons pineapple juice
•
1 tablespoon grated fresh ginger root
•
1 clove garlic, minced
•
1/2 teaspoon sesame oil
•
4 skinless, boneless chicken breast halves
Directions
1
Combine pineapple rings, soy sauce, honey, ketchup, lime juice, pineapple juice, ginger, garlic, and sesame oil in a bowl; pour into a large resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 4 to 8 hours.
2
Preheat an outdoor grill for medium heat and lightly oil the grate.
3
Remove chicken from marinade and shake off excess. Reserve pineapple rings; discard remaining marinade.
4
Cook chicken on the preheated grill until no longer pink in centers and juices run clear, flipping as needed, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Grill pineapple rings during the last 5 minutes.