August 15, 2012

Island Time


This delicious recipe comes to you today from an inspiration meal I had this past weekend while at the beach.  We were sitting outside, listening to live music with our toes in the sand – it was awesome.  When my meal came out I felt like I was transported to the islands.

It was wonderful on a Saturday night and is a great stress reliever mid-week. The tangy sauce mixed with sweet pineapple makes this Hawaiian Chicken dish deelish. Enjoy!




Hawaiian Chicken

Print this recipe!

  • 1/2 cup pineapple juice
  • 3 tablespoons ketchup
  • 3 tablespoons lower-sodium soy sauce
  • 2 garlic cloves, minced
  • 4 boneless skinless chicken breasts
  • 1 can pineapple rings

1. Combine first 5 ingredients. Reserve 1/3 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Add chicken to pan; baste with half of the reserved marinade. Cook 6 minutes. Turn chicken over; baste with the rest of the reserved marinade. Cook 6 minutes.

3.  Remove chicken and any leftover sauce (by now it is probably reduced – you can use this as a sauce over the chicken) and sauté pineapple rings for 3 minutes per side or until caramelized and tender.

Serve with your favorite sides; we chose loaded baked potatoes and roasted green beans.



--I didn’t have 4 hours to marinate the chicken, only about 45 minutes and it still tasted great.

--If you don’t have a grill pan, a large sauté pan works well, too.


hawaiian chicken

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