Grilled Chicken Breast And Pineapple Recipes

GRILLED PINEAPPLE BARBECUE CHICKEN

Steps:

• Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
• When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side.
• Meanwhile, pour the excess marinade into a sauce pan. Bring to a boil and let cook 4-5 minutes until slightly reduced. Serve drizzled on the chicken and pineapple.

GRILLED PINEAPPLE CHICKEN RECIPE

Steps:

• In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade. Reserve the pineapple rings.
• Place the chicken breasts into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight.
• Preheat grill to 350 degree. Rub grates with oil or preheat grill pan on oven over medium high heat.
• Remove chicken breasts from marinade. Shake off excess. Place on grill and grill 5-8 minute per side or in grill pan. Brush with the reserved marinade several times while grilling.
• While chicken is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
• Remove chicken breasts from grill when internal temperature reaches 165 degrees. Top with pineapple slices and serve.

GRILLED CHICKEN BREASTS WITH PINEAPPLE SALSA

Steps:

• Rub chicken with 2 tablespoons oil and sprinkle with spice mixture over both sides of chicken, rubbing into chicken. Place chicken in plastic bag and refrigerate for 4 hours.
• While chicken is marinating prepare salsa by combining salsa ingredients in a bowl or jar and rrefrigeate.
• Prepare grill.
• Grill chicken, skin side down until crisp (5-10 minutes), turn and continue cooking until cooked (5-10 minutes). (Chicken may also be pan fried or broiled).
• Serve with salsa.

GRILLED CHICKEN BREAST WITH SPICY PINEAPPLE MANGO SALSA

Steps:

• Place boneless chicken breast in a ziplock bag.
• Add marinade ingredients shaking well.
• Chill for 1/2 an hour.
• Rub grill with an oil.
• Heat the grill on high for 5 minutes.
• Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes.
• Turn the chicken after the 5 minutes and grill another 5 minutes.
• Reduce the heat to medium low and finish cooking the chicken for another 5 minutes.
• Salsa---.
• Mix all ingredients and chill till ready to serve.
• Scoop salsa onto plate and top with half chicken breast.
• Eat UP!

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH

Steps:

• To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
• Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
• To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
• When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
• Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

PINEAPPLE GRILLED CHICKEN RECIPE

Steps:

• In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves.
• Add chicken to marinade.
• Cover and refrigerate for at least 4 hours or overnight.
• Remove chicken from fridge and preheat grill to medium high heat.
• Grill the chicken for a couple of minutes on each side, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.

HAWAIIAN GRILLED CHICKEN AND PINEAPPLE

Steps:

• Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan.
• Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
• Pound chicken breasts to even thickness of about 1/2 inch.
• Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag.
• Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally.
• Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done.
• When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once.
• Top chicken with pineapple and serve over rice.
• Serves 6.