So on a Sunday afternoon I was looking for something a bit different to throw on the grill. I started looking through what I had on hand so I could avoid the craziness of the grocery store on a Sunday.
So what I had on hand was chicken, pineapple and a bunch of spices so Sunday was now a Hawaiian BBQ.
After marinating for at least a half hour I prepared the chicken and pineapple together by slicing the pineapple and carving out a place to place the chicken. Wrap with twine and get ready to grill. I started by grilling the chicken side down first more in indirect heat to make sure the flavors had time to absorb.
On a side note, no BBQ would be the dame without salsa, so I also prepared a mean pineapple salsa with the rest of the pineapple. Posting that recipe next.
I served this with a yummy rice made of rice, vermicelli, chicken broth and herbs.
This was so easy and fun to make, sorry no final photos but we were so excited to share with our neighbors that we just jumped in and ate it all!
¾ cup low-sodium soy sauce
½ cup olive oil
¼ cup brown sugar
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
½ lime, juiced and zested
4 chicken breasts
1 pineapple, skin-on
Salt and pepper
- In a bowl, mix the soy sauce, olive oil, ginger, brown sugar, garlic, lime juice and zest. Marinate chicken in soy ginger marinade for at least 30 minutes.
- Slice 4 pieces of pineapple bark off of the pineapple, leaving a little of the flesh. Brush olive oil on the skin of each pineapple bark “plank”. Place 1 chicken breast on top of each pineapple bark “plank” and secure with bakers twine that’s been soaked in water. Season with salt and paper. Place the chicken side down onto a grill (that’s been preheating on a medium-high heat) to sear and then flip over to complete cooking. Cover grill and cook until done.
- 3. Enjoy with chicken and vermicelli rice, a simple salad and a pina colada or fun beverage of choice.