Aloha! Summer is coming to a close and most vacations are currently on hold. So if you can’t get to a tropical island, then let’s bring the island life to you!
Back in April when we were about a month into sheltering in place at home, my family and I came up with an idea to do a weekly family theme night. We were doing them every Friday just so we had something fun to look forward to at the end of the week. The first one we did was a Tropical Beach Party. The primary focus of our theme nights was our menu but we found lots of other fun details to incorporate. We ended up watching Lilo and Stitch while sprawled out on beach towels on our living room floor.
For this specific dinner I made my Grilled Hawaiian Sticky Chicken and Pineapple. It was so good! The key is definitely marinating the chicken for the entire day to really let all those flavors soak into the meat. You get this delicious combination of salty, sweet, and smoky. Cooking it low and slow on the grill gives the chicken and pineapple a nice caramelized exterior and then you brush them with honey at the end so you end up with this sweet sticky exterior that brings out so much flavor. The pineapple manages to get even sweeter and even picks up a bit of a smoky flavor from the grill. My mouth is literally watering just thinking about it. I served it up with some of my Tropical Macadamia Nut Ricewhich is packed with island flavors of toasted coconut and macadamia nuts. If you really want to take this meal to the next level then break out the blender and try my Best Ever Piña Coladas. So, for now, home may not be as good as Hawaii but at least with this meal, the only thing you will be missing is the sand between your toes.
Note: The trick with grilling this recipe to is to do it over a lower indirect heat and making sure not to have it directly over the heat source. The glaze can easily burn if you try and cook it hot and fast. If you are not the grilling type then you can absolutely cook it in a pan on the stove top.
4 chicken breasts
1/4 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar
3 tbsp ketchup
1 tbsp garlic, minced
2 tbsp olive oil
fresh pineapple, cut into long spears
1/4 c honey
green onions, chopped
- In a small bowl whisk together the pineapple juice, soy sauce, brown sugar, ketchup, garlic, and olive oil.
- Place the chicken and marinade in a large Ziploc bag and mix to ensure all the chicken breasts get covered with the marinade.
- Marinade in the refrigerator for 2–24 hours.
About 30 minutes before cooking, remove the marinated chicken from the bag and place in a shallow dish. Allow the chicken to rest at room temperature for about 30 minutes before grilling.
- Preheat the grill to 350º.
- Add the chicken to the grill making sure you cook it over indirect heat. (See above note.)
- Cook the chicken for 7–10 minutes per side or until the internal temperature reaches 160º.
- During the last 10 minutes of the chicken cooking, add the pineapple spears to the grill also making sure to cook it over indirect heat.
- Turn the pineapple every 2–3 minutes making sure to get some nice grill marks on them.
- When the chicken and pineapple are done, transfer them to a serving dish and lightly brush with the honey, and sprinkle with the green onions.