About this Recipe
- 1 cup unsweetened pineapple juice
- 3/4 cup ketchup
- 1/2 cup low-sodium soy sauce
- 2 teaspoons Sriracha Sauce
- 1/2 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon freshly minced ginger
- 1 pound boneless skinless chicken breasts
- 1 teaspoon vegetable oil, plus more for the grill
- 1 pineapple, sliced into rings and then halved
- Thinly sliced green onions, for garnish
Step 1
In a bowl, whisk together pineapple juice, Sriracha, ketchup, soy sauce, brown sugar, garlic, and ginger until well combined.
Step 2
Using a large resealable plastic bag, add chicken and cover with marinade and seal. Place in the refrigerator at least two (2) hours or up to overnight.
Step 3
When you are ready to grill, preheat grill to high. Oil the grates and start to grill the chicken, basting with the leftover marinade, until it has cooked 8 minutes per side and has become charred and cooked through.
More Recipes
Visit Today
© 2019 Marinate Me Baby.
All Rights Reserved
MarinateMeBaby.com receives commissions made through links to Amazon and other vendors through the blog and store pages. Terms & Policies | Privacy Policy.