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Name: Grilled Pineapple Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: I like to pound the chicken breasts thin and cut t but they absorb more flavor. Besides, no one ever eats an entire chicken breast any; Marinate the chicken separate from any veggies you which are fun, but just an extra several steps in my opinion. If you slice up a rea; close; Get The Recipe!; 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; Defrost chicken if needed. Pound thin using a meat; Mix marinade ingredients in a gallon sized ziplock shake it all up and use your hands to squish it to combine the ingredients. It’s a; Set aside about 3 TBSP of the marinade for the pin I suggest doubling the marinade to have enough for those to soak separately from th; 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; 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; Grill until juice from chicken runs clear. Pineapp depending on the thickness of your spears. Brush the marinate on at about minutes 3; GRILLED HONEY CHICKEN WITH GLAZED PINEAPPLE; 5 from 4 votes; Pin Rate; Ingredients; 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

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INGREDIENTS

I like to pound the chicken breasts thin and cut t ; but they absorb more flavor. Besides, no one ever eats an entire chicken breast anyways.
Marinate the chicken separate from any veggies you ; 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 hon
close
Get The Recipe!
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
Defrost chicken if needed. Pound thin using a meat
Mix marinade ingredients in a gallon sized ziplock ; 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 pin ; 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 eac
Grill until juice from chicken runs clear. Pineapp ; depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!
GRILLED HONEY CHICKEN WITH GLAZED PINEAPPLE
5 from 4 votes
Pin Rate
Ingredients
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
Instructions
Defrost chicken if needed. Pound thin using a meat
Mix marinade ingredients in a gallon sized ziplock ; 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 pin ; 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 eac
Grill until juice from chicken runs clear. Pineapp ; depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!

INSTRUCTIONS

WITH GLAZED PINEAPPLE

GRILLED HONEY CHICKEN WITH GLAZED PINEAPPLE

August 5, 2012 By Jessica

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Facebook2.1K

Twitter

Jump to Recipe

Grilled Honey Chicken with Glazed Pineapple recipe is a favorite grilled chicken recipe! The sweet and savory marinade is amazing and yields tender, juicy & flavorful chicken.

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.

Get The Recipe!

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

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!

GRILLED HONEY CHICKEN WITH GLAZED PINEAPPLE

5 from 4 votes

Pin Rate

Ingredients

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

Instructions

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.

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!

NOTES

Alert editor

Grilled Pineapple Chicken

I like to pound the chicken breasts thin and cut t but they absorb more flavor. Besides, no one ever eats an entire chicken breast anyways.
 Marinate the chicken separate from any veggies you 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 hon
 close
 Get The Recipe!
 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
 Defrost chicken if needed. Pound thin using a meat
 Mix marinade ingredients in a gallon sized ziplock 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 pin 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 eac
 Grill until juice from chicken runs clear. Pineapp depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!
 GRILLED HONEY CHICKEN WITH GLAZED PINEAPPLE
5 from 4 votes
 Pin Rate
 Ingredients
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
 Instructions
 Defrost chicken if needed. Pound thin using a meat
 Mix marinade ingredients in a gallon sized ziplock 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 pin 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 eac
 Grill until juice from chicken runs clear. Pineapp depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!

WITH GLAZED PINEAPPLE

GRILLED HONEY CHICKEN WITH GLAZED PINEAPPLE
August 5, 2012 By Jessica
Pinterest3K
Facebook2.1K
Twitter
Email
 Jump to Recipe
Grilled Honey Chicken with Glazed Pineapple recipe is a favorite grilled chicken recipe! The sweet and savory marinade is amazing and yields tender, juicy & flavorful chicken.

Grilled Honey Chicken with Glazed Pineapple recipe is a favorite grilled chicken recipe! The sweet and savory marinade is amazing and yields tender, juicy & flavorful chicken. 
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.

close
Get The Recipe!

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

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!

GRILLED HONEY CHICKEN WITH GLAZED PINEAPPLE
5 from 4 votes
 Pin  Rate
Ingredients
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
Instructions

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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Nutrition

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Serving Size: 1 (4303g)
Recipe Makes: 1

Calories: 3335
Calories from Fat: 943 (28%)

Amt Per Serving		% DV

	Total Fat 104.7g	140 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 56.1g
	Polyunsanturated Fat 29.1g
Cholesterol 821.3mg		253 %
Sodium 1087.4mg		37 %
Potassium 16723.5mg		440 %
Total Carbohydrate 232.1g		68 %
	Dietary Fiber 41.1g	164 %
	Sugars, other 191g
Protein 395.1g		564 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3335

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