If you know me, you know I love Hawaii! And any recipe that can make me feel like I am on the island again I am going to make. When I originally made this recipe I tried it on the smoker, smoked it for about 60 to 90 minutes, but it was missing something – I think with the sugars in the marinade need to be BBQ. So I recommend sticking with grilling it over smoking it. I paired this dish with corn on the cob and a light angle hair pasta salad. Enjoy!
Serves: 4 | Serving Size: 6oz of chicken breasts
Ingredients:
- 1 cup unsweetened pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup low sodium chicken broth
- 2 teaspoons fresh ginger, grated
- 1 1/2 teaspoons garlic – minced
- 4 boneless skinless chicken breasts (chicken thighs if you prefer)
Directions:
- Combine first 7 ingredients in a gallon zip lock bag. Reserve 1/2 cup to 1 cup of mixture for basting. Add chicken Ziploc bag and marinate at least 3 hours or overnight.
- Grill chicken, covered, over medium heat for about 10 minutes on each side or until internal temperature reaches 165 *F. Baste occasionally during cooking time with reserved marinade. Enjoy!
Nutrition Information:
Per serving: Calories: 422, Fat 4g, Carbohydrates 35g, protein 35g
Nutrition Bonus: Vitamin C 34%, Potassium 333mg
Modified from the original recipe found here here
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