Pineapple Marinated Chicken Recipe
This sweet, juicy and mellow pineapple marinated chicken is exactly the kind of food that your kids often request you to make it. It’s a simple dish and takes less time and ingredients to prepare it. The moist chicken acquires a subtle flavor from the pineapple juice; but by no means dominates the overall taste. To get the nice mellow flavor use grated ginger in the marinade. This recipe is flexible to adapt for other fruit marinades.
3 boneless and skinless chicken breasts
1 cup pineapple juice
1 tablespoon honey
1 tablespoon soy sauce
½ teaspoon freshly grated ginger (optional)
½ teaspoon minced garlic (optional)
Rinse the chicken under running water; dry off excess with paper towels.
Cut each breast into half lengthwise; wrap pieces (each one separately) in wax papers or plastic wraps. With the flat side of meat mallet, lightly pound on chicken to ¼ inch thickness.
In a large bowl mix 1 cup pineapple juice, 1 tablespoon honey, 1 tablespoon soy sauce, ½ teaspoon grated ginger and ½ teaspoon minced garlic. Whisk until all the ingredients combines well; put chicken pieces in the marinade. Cover with a lid or with a plastic wrap. Refrigerate for at least 1 hour.
Preheat the grill for medium heat; separate chicken from the marinade. Do not reuse the marinade for any other purposes as it is proven to be bad for health. Apply oil to the grill lightly; Place chicken pieces on the grill and cook for 6 minutes each side; turning occasionally until chicken cook through. Pounded chicken cooks faster than the normal ones.
Check the doneness of the chicken with a thermometer. It should read 165 degrees F internal temperature for cooked chicken. Transfer to a serving plate. Serve over a bed of white rice with sauce.
Follow instructions and make an extra batch of sauce.
Combine all the ingredients in a saucepan over low-medium heat; bring to a boil and cook for 2 minutes until the liquid reduces a bit.
In a small bowl add 1 teaspoon of cornstarch with 2 tablespoons of water. whisk well to make a thin paste.
While stirring continuously add cornstarch slurry to the sauce; cook until it gets desired consistency. Off the heat when it’s done. Serve it with chicken and rice.
Notes & Tips:
Any part of the chicken can be used for this recipe
For less cleanup use zip lock bags to marinate chicken
Grilling time depends on the thickness of the chicken.
This recipe will work for pork tenderloins.
If you don’t have a grill, bake it for 15 minutes at 350 degrees F.
All-purpose flour/rice flour can be used instead of cornstarch to thicken the sauce.
Marinating chicken longer than an hour gives you best results.
Use a portion of dipping sauce to baste the pieces before you take them off the grill to get a nice glaze.
Substitute honey with brown sugar.