This delicious recipe comes to you today from an inspiration meal I had this past weekend while at the beach. We were sitting outside, listening to live music with our toes in the sand – it was awesome. When my meal came out I felt like I was transported to the islands.
It was wonderful on a Saturday night and is a great stress reliever mid-week. The tangy sauce mixed with sweet pineapple makes this Hawaiian Chicken dish deelish. Enjoy!
Hawaiian Chicken
- 1/2 cup pineapple juice
- 3 tablespoons ketchup
- 3 tablespoons lower-sodium soy sauce
- 2 garlic cloves, minced
- 4 boneless skinless chicken breasts
- 1 can pineapple rings
1. Combine first 5 ingredients. Reserve 1/3 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Add chicken to pan; baste with half of the reserved marinade. Cook 6 minutes. Turn chicken over; baste with the rest of the reserved marinade. Cook 6 minutes.
3. Remove chicken and any leftover sauce (by now it is probably reduced Рyou can use this as a sauce over the chicken) and saut̩ pineapple rings for 3 minutes per side or until caramelized and tender.
Serve with your favorite sides; we chose loaded baked potatoes and roasted green beans.
TIPS:
--I didn’t have 4 hours to marinate the chicken, only about 45 minutes and it still tasted great.
--If you don’t have a grill pan, a large sauté pan works well, too.
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