Ingredients
- 1/3 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1/2 cup BBQ sauce
- 1 tablespoon sesame oil
- 4 boneless skinless chicken breasts
- 1 small pineapple peeled, cored, and cut into rings
- 2 tablespoons chopped green onions for garnish
- Kosher salt and black pepper to taste
Instructions
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, olive oil, garlic, ginger, BBQ sauce, and sesame oil.
- Place chicken in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 1 hour, preferably overnight.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F.
- During the last few minutes of cooking, place pineapple slices on the grill and cook until they are heated through and have grill marks.
- Sprinkle the chicken with green onions and salt and pepper to taste when serving. Serve with grilled pineapple.
