Even though summer is winding down, grilling season is not over until the snow starts to fall!
This easy recipe is definitely one that you will want to add to your own recipe box.
Grilled Pineapple Chicken
1 cup ketchup
1/4 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon yellow mustard
1/4 cup brown sugar
1 clove of garlic, minced
1 (20 oz) can pineapple slices, juice reserved
4-6 boneless, skinless chicken breasts
In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and juice from the can of pineapple slices. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.
Pour half of the sauce into a resealable gallon-sized plastic bag, place chicken breasts inside the bag, and place in the fridge to marinate for at least 2 hours (I like to let mine sit in there all day- the longer it marinates, the more flavor it will have). Place remaining sauce in a small bowl and keep in the fridge until you are ready to use it.
Remove chicken from fridge after it’s done marinating (discard marinade sauce). Heat an outdoor grill or a grill pan and cook chicken breasts on the grill, basting regularly with the reserved sauce, until cooked through, about 10 to 15 minutes. Add reserved pineapple rings to the grill, cooking for just a minute or so on each side (until the grill marks start to appear). Serve chicken a grilled pineapple slice on top.
Makes about 4-6 servings.
Recipe adapted from Food Network.
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By Jared Beckstrand