Glazed Grilled Chicken & Pineapple!

Glazed Grilled Chicken & Pineapple!

Tender chicken breasts marinated in a sweet and savory blend of brown sugar, liquid coconut aminos, and crushed garlic, then grilled to juicy perfection alongside caramelized pineapple slices. The reserved marinade is simmered down to a thick, honey-like glaze for drizzling, creating an irresistible balance of flavors. A perfect weeknight meal or BBQ showstopper!

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Course: Easy Dinner, lunch

Cuisine: American

Prep Time: 40

Cook Time: 30

resting time: 5

Servings: adults

Calories: 654kcal

Author: Juliea Huffaker

Ingredients

4 boneless skinless chicken breasts
1/3 cup brown sugar
1/2 cup liquid coconut aminos or low-sodium soy sauce
2 cloves garlic crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pineapple cored and sliced into 1/2-inch thick rounds

Instructions

Marinate the Chicken: In a large zip-top bag, combine the brown sugar, liquid coconut aminos, and crushed garlic. Add the chicken breasts to the bag, seal, and massage to ensure the chicken is fully coated. Marinate in the refrigerator for at least 30 minutes, or preferably overnight for maximum flavor.
Preheat Grill & Prep Pineapple: Preheat your grill to 375°F (190°C). While the grill heats, slice your pineapple into 1/2-inch thick rounds.

Grill Chicken & Pineapple

Remove the chicken from the marinade, letting any excess drip off (reserve the leftover marinade from the bag!).
Place the chicken breasts on the preheated grill. Arrange the pineapple slices on the grill alongside the chicken.
Grill for approximately 15 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and the pineapple has beautiful grill marks and is slightly softened.
Reduce the Marinade: While the chicken and pineapple are grilling, pour the reserved marinade from the zip-top bag into a small saucepan. Bring to a simmer over low heat. Continue to simmer, stirring occasionally, until the marinade has reduced to a thickened, honey-like consistency. This will take about 10-15 minutes.
Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. This helps keep the chicken juicy.
Plate the grilled chicken breasts with the grilled pineapple slices. Drizzle generously with the warm, reduced marinade. Optional: Serve with green goddess salad, and coconut cream pie!

Notes

Be Patient with Reduction: Reducing the marinade takes time. It will gradually thicken. If it gets too thick, you can always add a tablespoon of water to thin it out a bit.

Score Thicker Breasts (Optional): For very thick chicken breasts you don't want to pound, you can make a few shallow diagonal cuts (not all the way through) on both sides before marinating. This increases the surface area for flavor absorption and helps them cook a bit faster and more evenly

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