PINEAPPLE-MARINATED CHICKEN BREASTS
Bromelain, the group of enzymes in fresh pineapple, is excellent at breaking down the connective tissues in thick, fibrous chicken breasts. In this simple marinade, grated pineapple completely alters the texture of the breast meat, resulting in something that's akin to luscious dark meat. Briefly marinating here is important: Leave it too long and the chicken will fall apart during cooking, becoming shreddy and a little gluey. Fifteen minutes is the sweet spot. The accompanying pineapple salsa is a bright topping for the juicy morsels of aromatic chicken and rice.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
- Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
- Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
- Serve the chicken over rice and top with the reserved pineapple salsa.
PINEAPPLE CHICKEN MARINADE
This is the best marinade! It is super simple and lots of flavor. We usually let it set overnight. I have also used this for whole chickens, cornish game hens and pork. I have added a little fresh garlic for an added flavor. ENJOY!
Provided by mag05
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium sauce pans heat the juice, brown sugar and soy sauce. Remove from heat just before it boils. Let it cool a 5-10 minutes.
- Place chicken in a bowl or baggie and cover with marinade and refrigerate for at least 30 minutes.
- Remove chicken for marinade and cook. Do not rinse. We have grilled, baked and used our "Set it & forget it.".
Nutrition Facts : Calories 410.2, Fat 3.8, SaturatedFat 1, Cholesterol 131.7, Sodium 1532.4, Carbohydrate 36.2, Fiber 0.3, Sugar 33.1, Protein 55.5
PINEAPPLE TERIYAKI MARINATED CHICKEN
Steps:
- Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through.
SPICY PINEAPPLE MARINADE FOR CHICKEN
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours.
- Prepare barbecue or preheat broiler. Remove chicken from marinade.
- Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Provided by Eric Werner
Categories Chicken Grill/Barbecue Pineapple Jalapeño Chile Pepper Vinegar Summer Memorial Day Labor Day Father's Day Cilantro
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.
WHISKEY PINEAPPLE CHICKEN
Everyone in my family loves this recipe and its sweet marinade with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! -Jodi Taffel, Altadena, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half of marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side., Meanwhile, toss pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce.
Nutrition Facts : Calories 439 calories, Fat 20g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 735mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 43g protein.
PINEAPPLE MARINADE
Great marinade for chicken or pork! May also use boneless chicken thighs, but need to allow more cooking time.
Provided by Scotty Callies Mom
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce. Remove from heat just before the mixture comes to a boil.
- 2. Place meat in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes but may marinated overnight.
- 3. Preheat grill for medium heat. Thread meat lengthwise onto wooden skewers.
- 4. Lightly oil the grill grate. Grill chicken or pork 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
- Note: time is 20 minute active work time for cooking and preparing marinade, 30 minute for mininum marinating time.
Nutrition Facts : Calories 338.9, Fat 14.1, SaturatedFat 4, Cholesterol 96.8, Sodium 1011.7, Carbohydrate 18.3, Fiber 0.2, Sugar 16.2, Protein 33.5
GRILLED PINEAPPLE CHICKEN
A trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! -Charlotte Rogers, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 209mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
PINEAPPLE GRILLED CHICKEN RECIPE
This chicken is so juicy and the marinade only has a few simple ingredients that you probably have on hand!
Provided by Contributor
Categories Main Course
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.
Nutrition Facts : Calories 305 kcal, Carbohydrate 28 g, Protein 25 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 403 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
GRILLED CHICKEN BREAST AND PINEAPPLE
I have been on the lookout for a recipe that I could make myself. Infusing pineapple with teriyaki was delicious! It is the perfect amount of sweet and salty and the longer you let your chicken marinate, the more delicious it becomes! This grilled recipe is now a staple at our house - everyone loves it. Serve with peas, rice, or salad.
Provided by Samsul786
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
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).
Nutrition Facts : Calories 240.3 calories, Carbohydrate 28.1 g, Cholesterol 64.6 mg, Fat 3.4 g, Fiber 0.7 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 863.3 mg, Sugar 25.1 g
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