This recipe was a hit at the dinner table. It probably helped that today was one of the most beautiful days of the summer making it a great night to fire up the grill. The chicken was left to marinate overnight so it was extremely flavorful today. My favorite part was the pineapple slices which added the perfect balance of sweet to a salty marinade. The recipe itself is extremely easy to follow so it makes for a great weeknight dinner that goes with just about any side dish. Please do not forget to allow for marinating time like I almost did. Perry gave five stars and here is why:
I don’t have any criticism to provide because this dinner was everything I expected it to be. Kelsey used thin chicken breasts so the marinade seemed really concentrated in the meat, and the pineapple was charred in exactly the right way. This was a nice way to enjoy the summer weather before it’s gone.”
Serves: 6 Calories 452 Carbs: 33.3 Time: Marinate:2-3 hours or overnight prep/cook time: 4o minutes
- 6 boneless skinless chicken breasts
- 1 cup low sodium soy sauce
- 1 cup pineapple juice
- 1/2 cup vegetable oil
- 2 tbsp brown sugar
- 2.5 tsp garlic powder
- 2 tsp ground ginger
- 1 tsp dry mustard
- 1/2 tsp black pepper
- 6 pineapple rings
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.
Pour sauce over chicken breasts in a shallow glass dish or ziplock 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 any reserved marinade. Grill until done.
When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple slices turning once.
Top chicken with pineapple slices
*Photo is an original belonging to me
**Original recipe can be found at http://www.food.com