🍍 Hawaiian Chicken Breasts
Ingredients:
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4 boneless, skinless chicken breasts
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1 can (20 oz) pineapple slices or chunks (reserve juice)
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½ cup soy sauce
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¼ cup brown sugar
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
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1 tablespoon apple cider vinegar (optional, for tang)
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1 tablespoon cornstarch + 2 tbsp water (for thickening, optional)
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Salt and pepper to taste
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Green onions or sesame seeds for garnish (optional)
🔥 Instructions:
1. Make the Marinade:
In a bowl, whisk together:
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½ cup reserved pineapple juice
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½ cup soy sauce
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¼ cup brown sugar
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Garlic, ginger, and vinegar
2. Marinate the Chicken:
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Place chicken breasts in a resealable bag or shallow dish.
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Pour marinade over the chicken. Refrigerate for at least 1 hour, or up to overnight for best flavor.
3. Cook the Chicken:
Option A – Grill:
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Preheat grill to medium heat.
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Remove chicken from marinade and grill 6–7 minutes per side, or until internal temp reaches 165°F (75°C).
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Grill pineapple slices for 1–2 minutes per side for caramelization.
Option B – Bake:
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Preheat oven to 375°F (190°C).
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Place chicken in a baking dish and pour a bit of marinade over it.
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Bake for 25–30 minutes, or until internal temp is 165°F.
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In the last 10 minutes, add pineapple chunks or slices on top.
Optional Sauce:
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While chicken cooks, bring leftover marinade to a boil in a small saucepan.
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Mix 1 tbsp cornstarch with 2 tbsp water and add to sauce to thicken.
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Simmer 2–3 minutes until glossy and thick. Drizzle over cooked chicken.
🍽️ Serving Suggestions:
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Serve with white rice, coconut rice, or fried rice.
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Add a side of steamed broccoli or grilled vegetables.
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Garnish with green onions or sesame seeds.
Would you like a slow cooker version or to adapt it for meal prep or freezer meals?