Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight. When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side. Meanwhile, pour the excess marinade into a sauce pan. Bring to a boil and let cook 4-5 minutes until slightly reduced. Serve drizzled on the chicken and pineapple.
Time 8h25m Number Of Ingredients 7 Steps:
In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade. Reserve the pineapple rings. Place the chicken breasts into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight. Preheat grill to 350 degree. Rub grates with oil or preheat grill pan on oven over medium high heat. Remove chicken breasts from marinade. Shake off excess. Place on grill and grill 5-8 minute per side or in grill pan. Brush with the reserved marinade several times while grilling. While chicken is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill. Remove chicken breasts from grill when internal temperature reaches 165 degrees. Top with pineapple slices and serve.
Time 4h25m Yield 4 Number Of Ingredients 10 Steps:
Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Time 1h15m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat a grill pan over medium-high heat. Place the pineapple and scallions into a large mixing bowl. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper and toss to coat. Place in the grill pan and cook, turning occasionally, until softened and evenly browned, 7 to 10 minutes. Set aside. In a small mixing bowl, whisk the zests and juices of the lemon, lime and orange together with the remaining 2 tablespoons olive oil. Add the apricot jam, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix to combine and set aside. Meanwhile, slice each chicken breast horizontally to create 2 thin pieces. Pound each piece to 1/2-inch thick and place in a shallow baking dish. Pour the citrus mixture over the chicken and refrigerate for 15 minutes. Remove the chicken from the marinade and lay it flat on a work surface. Sprinkle both sides with salt and pepper. Place 2 to 3 pineapple pieces and 2 scallion pieces in the center of 1 chicken fillet. Wrap the chicken around the pineapple and scallions and secure with toothpicks. Repeat with the remaining chicken, pineapple and scallions to create 4 wraps in total. Heat the grill pan over medium-high heat. Grill the chicken wraps, turning 90 degrees every 2 minutes, until evenly browned, 8 to 10 minutes total. Remove from the grill and let cool for 5 minutes. Remove the toothpicks and serve immediately.
Time 4h25m Yield 4 Number Of Ingredients 11 Steps:
Whisk BBQ sauce, soy sauce, rice vinegar, ginger, sesame oil, honey, and garlic together in a large bowl until completely combined. Season with red pepper flakes and salt. Pour 1/2 of the marinade over the chicken. Marinate in the refrigerator for 4 hours. Set aside remaining marinade. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken and discard marinade. Cook on the preheated grill until browned and no longer pink in the center, brushing with reserved marinade and flipping as needed, 10 to 15 minutes. Add pineapple to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Time 4h10m Number Of Ingredients 5 Steps:
In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves. Add chicken to marinade. Cover and refrigerate for at least 4 hours or overnight. Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
Yield Serves 4 Number Of Ingredients 17 Steps:
To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours. Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that. To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board. When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve. Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. Flatten chicken to 3/8-in. thickness; brush both sides with oil. Grill, uncovered, over medium heat for 4 minutes. Turn; brush with barbecue sauce. Grill 3-4 minutes longer or until juices run clear., Meanwhile, place the pineapple and rolls cut side down on grill; cook for 3-4 minutes or until browned, turning the pineapple once. Place lettuce if desired on roll bottoms; top with chicken, cheese, bacon and pineapple. Replace roll tops.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side., For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture., Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some of the teriyaki mixture during the last 4 minutes., Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.
Time 1h26m Yield 6 Number Of Ingredients 8 Steps:
Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight. Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade. Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired. To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.
Time 40m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Let cool. Pound chicken breasts to even thickness of about 1/2 inch. Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag. Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally. Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done. When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once. Top chicken with pineapple and serve over rice. Serves 6.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper. Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Time 20m Yield 2 Number Of Ingredients 5 Steps:
Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard. Cook the chicken breasts until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.
