Ingredients:

  • 1 cup unsweetened pineapple juice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 fresh pineapple, peeled, cored, and sliced into 1-inch rings
  • 1 tbsp vegetable oil
  • Fresh cilantro or green onions for garnish

Instructions:

  1. Whisk the pineapple juice, soy sauce, honey, olive oil, garlic, ginger, salt, and pepper in a medium bowl. Note: Stir until the honey is fully dissolved.
  2. Pound the chicken breasts to an even thickness and place them in a resealable bag.
  3. Pour the marinade over the chicken, squeeze out the air, and seal.
  4. Refrigerate for 2 to 4 hours. Note: Don't go over 8 hours or the meat gets too soft.
  5. Preheat your grill to 400°F (200°C) and lightly oil the grates with vegetable oil.
  6. Place chicken on the grill and cook for 5-7 minutes per side until the outside is mahogany brown.
  7. Add pineapple rings to the grill during the last 4-6 minutes of chicken cooking.
  8. Flip the pineapple once until deep, dark grill marks appear.
  9. Remove chicken when it reaches 165°F (74°C) based on USDA guidance.
  10. Let the meat rest on a plate for 5 minutes before garnishing with cilantro or green onions.