Ingredients
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4 boneless, skinless chicken breast halves
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4 fresh pineapple slices
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½ cup pineapple juice
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¼ cup reduced sodium soy sauce
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2 tablespoons brown sugar
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1 teaspoon garlic powder
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¼ teaspoon ground black pepper
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1 tablespoon vegetable oil
Instructions
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In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic powder, and black pepper.
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Place chicken breasts in a shallow dish or resealable bag. Pour marinade over the chicken and coat evenly. Cover and refrigerate for at least 2 hours.
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Preheat grill to medium-high heat.
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Lightly brush grill grates with vegetable oil. Grill chicken for 5–7 minutes per side, until fully cooked and internal temperature reaches 165°F (74°C).
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Grill pineapple slices for 2–3 minutes per side, until caramelized.
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Serve each chicken breast topped with a grilled pineapple slice. Garnish with chopped green onions or sesame seeds if desired.
Notes
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You may substitute fresh pineapple with canned slices packed in juice.
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For extra flavor, marinate the chicken overnight.
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This recipe can also be cooked on a grill pan or skillet indoors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes