I love sharing my favorite grilling recipes with my foodie friends like my new obsessive worthy sticky, sweet and tangy BROWN SUGAR PINEAPPLE CHICKEN!
The chicken is marinated in a delectable pineapple sauce which doubles as the tantalizing Brown Sugar Pineapple Glaze that you brush all over your chicken after grilling. This is one of my favorite methods of cooking – to reserve some of the marinade, whisk it with cornstarch and it instantly becomes your glaze – double the flavor WITHOUT double work!
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The to-live-for marinade/glaze is a harmonious concoction of brown sugar, pineapple juice, lemon juice, ketchup, soy and Dijon for added depth and some spices. This ingredient list might seem a bit lengthy but keep in mind, you are simply whisking the ingredients together and that is all your prep work for a total of maybe 5 minutes AND you have almost zero dishes – another fabulous thing about grilling.
Happy summer and happy grilling with Brown Sugar Pineapple Chicken!
- 2 pounds chicken tenderloins or boneless skinless chicken breasts pounded thin
- 1/4 cup olive oil
- 2 teaspoons cornstarch
- 1 cup pineapple juice
- 1/3 cup + 1 tablespoon packed brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sriracha/Asian hot red chili sauce optional
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ginger powder
- 1/2 teaspoon onion powder
- green onions
- orange zest
- Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate reserved the glaze separately.
- When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes. Meanwhile, grease and preheat grill to medium heat, 375 to 450°F.
- Drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 5 to 6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
- Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove) and bring to a simmer (this can be done after the chicken is cooked if you don't have room on your grill). Once simmering, remove <g class="gr_ gr_98 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="98" data-gr-id="98">lid</g> and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
- Garnish chicken with orange zest and green onions (optional).
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