Grilled pineapple is amazing – just delicious! If you’ve never tried it you need to… really. And the grilled pineapple is only half of this tasty meal. The Asian-inspried marinade was a fun change of change of pace from our usual barbecue sauces and Mexican-inspired marinades.
I spotted these Chicken and Pineapple Skewers on Proceed With Caution and knew I just had to try them! Since I only had thin-sliced chicken on hand (I buy chicken on sale, trim and slice it thin before freezing), I opted to grill the breasts whole. Served on a bed of brown rice and garnished with chopped green onion, this is quick and easy weeknight meal. We’re adding it to our grilling rotation!
Asian Pineapple Chicken
2 green onions, chopped
2 tbsp low sodium tamari soy sauce
1 tbsp rice wine vinegar
1 tbsp freshly grated ginger
1 pound boneless, skinless chicken breast, pounded or sliced thin
1/2 pound fresh pineapple, sliced into spears
1 tbsp agave nectar or honey
1. In a large bowl, whisk together onions, soy sauce, vinegar and ginger. Add chicken and cover, marinating in the refrigerator for 30-60 minutes.
2. After preheating grill, grill chicken over medium-high direct heat until cooked through. Baste occasionally with marinade. (Food safety tip: do not baste chicken during the final flip – you want to make sure everything is cooked properly.)
4. When chicken is almost done, place pineapple on the grill over medium direct heat. Flip after 4 minutes. After grilling the other side for 4 minutes, remove and serve.