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October 3, 2011
Grilled Pineapple Chicken
Poultry Classics
Prep time:
20 mins. plus marinatingCook Time:
12 minutes“Grandpa always said we were eating "Hawaiian-style" when Grandma made this easy and delicious tropical entrée.”
Ingredients
Serves 4
- 4 boneless, skinless chicken breast halves (5 ounces each)
- 1 cup bottled Asian sesame with ginger salad dressing
- 3/4 cup frozen pineapple juice concentrate, thawed (1/2 of a 12-ounce can)
- 1 teaspoon crushed red pepper flakes
- 4 fresh pineapple slices (3/4 inch thick), peeled and cored
- 1 tablespoon toasted sesame seeds
Directions
1
Place the chicken breast halves between 2 pieces of plastic wrap. Lightly pound each chicken breast half to an even thickness with the flat side of a meat mallet. Place the chicken in a large resealable plastic bag.
2
Combine the salad dressing, juice concentrate and red pepper flakes in a medium bowl. Set aside 1/2 cup of the marinade. Pour the remaining marinade over the chicken. Seal the bag and turn to evenly coat the chicken. Refrigerate for 2–6 hours, turning the bag occasionally.
3
Preheat grill to medium heat. Remove the chicken from the bag, discarding the marinade. Grill the chicken for 4 minutes. Turn the chicken over. Place the pineapple on the grill rack.
4
Grill, turning once and brushing frequently with the reserved marinade, until the chicken is cooked through and juices run clear when pierced with a knife and the pineapple is heated through, about 8 minutes longer.
5
Transfer the chicken and pineapple to a platter. Sprinkle the chicken with the sesame seeds and serve.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Serve the chicken and pineapple over a rice pilaf and then enjoy a rich coconut cream pie for dessert.
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