Thursday, May 17, 2012

Grilled Honey Chicken with Glazed Pineapple

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Update: All of my recipes have been moved to my new food website:Butter, with a side of Bread. Visit me there to see what's new! 

Memorial Day is coming up and there's nothing like firing up the grill for a fun, backyard get together. Add this amazing Grilled Honey Chicken to your menu! I've made this recipe for years now. It's so simple and delicious- I don't even measure the ingredients anymore. Add some fresh veggies and voila, dinner is served!
I like to pound the chicken breasts thin and cut them in half. Not only do they cook faster on the grill, but they absorb more flavor. Besides, no one ever eats an entire chicken breast anyways.

Marinate the chicken separate from any veggies you're also grilling. I got the original recipe from Allrecipes here- they did kabobs, which are fun, but just an extra several steps in my opinion. If you slice up a real pineapple, don't marinate it at all. Instead, just set aside some of the marinade and brush it on a few times while cooking. It'll give it an extra zing of flavor- the honey caramelizes and it all just tastes so good.

Grilled Honey Chicken with Glazed Pineapple

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
1-2 TBSP lime juice
1/2 tsp garlic powder
4 skinless, boneless chicken breasts, pounded thin and halved
1 fresh pineapple, sliced into spears

Directions:

Defrost chicken if needed. Pound thin using a meat mallet and slice in half. 

Mix marinade ingredients in a gallon sized ziplock bag. Close the bag, shake it all up and use your hands to squish it to combine the ingredients. It's a very scientific process. {Not.}

Set aside about 3 TBSP of the marinade for the pineapple. If you're grilling veggies as well, I suggest doubling the marinade to have enough for those to soak separately from the chicken. Try zucchini, mushrooms, bell pepper and red onion. 

Add the chicken to the ziplock bag and once again , mix it around. Let the chicken marinate for about 6-8 hours in the fridge. Each time you open the fridge, pick it up and mix the marinade and chicken around again. 

To cut a fresh pineapple, I first slice off both the top and bottom parts. Standing the pineapple up on one of the ends, go around the outside and slice off the prickly exterior. Going from top to bottom, slice the pineapple in half, then lay it down on the cutting board. Slice each half in half again, then cut those quarters in half length-wise. Take each spear and slice the tough section of core off. Done!

Grill until juice from chicken runs clear. Pineapple should be on the grill for about 5-7 minutes, depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!

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