Grilled Chicken Breast and Pineapple recipe

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Ingredients

4 skinless, boneless chicken breast halves
4 pineapple rings
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons pineapple juice
3 tablespoons honey
3 tablespoons ketchup
1 tablespoon grated fresh ginger root
½ teaspoon sesame oil
1 clove garlic, minced

Nutrition Info

240.3 calories
carbohydrate: 28.1 g
cholesterol: 64.6 mg
fat: 3.4 g
fiber: 0.7 g
protein: 24.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 863.3 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.

  2. Preheat an outdoor grill for medium heat and lightly oil the grate.

  3. Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

I have been on the lookout for a recipe that I could make myself. Infusing pineapple with teriyaki was delicious! It is the perfect amount of sweet and salty and the longer you let your chicken marinate, the more delicious it becomes! This grilled recipe is now a staple at our house - everyone loves it. Serve with peas, rice, or salad.

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