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.
Step 4
Take your pineapple slices and toss them with oil and allow them to grill until charred. This should take 2 min per side maximum.
Step 5
Garnish your chicken with pineapple and serve over warm rice, and dash with green onions.
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