Description
A juicy, island-inspired Hawaiian BBQ chicken recipe marinated in pineapple, soy, garlic, and ginger, grilled and served with rice and pineapple slices.
Ingredients
1 cup BBQ sauce
20 ounce can pineapple slices in juice (not syrup)
¼ cup less sodium soy sauce
2 teaspoons sesame oil
2 teaspoons minced garlic
1 heaping teaspoon minced fresh ginger
2 pounds boneless skinless chicken breasts and thighs
2 tablespoons vegetable oil
4 green onions, thinly sliced
3 cups cooked long grain white rice
Instructions
1. Strain and reserve the juice from the can of pineapple slices.
2. Combine BBQ sauce, ½ cup pineapple juice, soy sauce, sesame oil, garlic, and ginger in a bowl.
3. Reserve ½ cup marinade; pour the rest over chicken in a sealed bag and refrigerate for 2–8 hours.
4. Grill chicken, turning occasionally, until 165°F inside. Baste with reserved marinade during the last 5 minutes.
5. Brush pineapple slices with vegetable oil; grill for 2 minutes per side.
6. Serve chicken over white rice with grilled pineapple and sliced green onions.
Notes
Make sure to use pineapple canned in juice, not syrup.
Always reserve marinade before adding raw chicken for safe basting.
Prep time does not include marinating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: BBQ
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 476
- Sugar: 30g
- Sodium: 1022mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 97mg