Stove Top or Grilled Pineapple Chicken - just 10 minutes prep for this easy, flavor bursting chicken! The sweet and tangy flavor is amazing with just the right amount of chili kick and the marinade doubles as an incredible glaze for no double work! This Pineapple Chicken makes a winning stress free entertaining favorite but is easy enough for back to school dinners. It can be grilled or cooked on the stovetop and even turned into a delectable stir fry (as many readers have done and loved) because the glaze/sauce is everything!

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Name: Pineapple Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 pounds chicken tenderloins (OR skinless chicken breasts pounded thin); 1/4 cup olive oil; 2 teaspoons cornstarch; 1 cup CANNED pineapple juice; 1/3 cup + 1 tablespoon packed brown sugar; 1-2 tablespoons lemon juice ((1 for less tangy)); 2 tablespoons ketchup; 2 tablespoons red wine vinegar; 2 tablespoons low sodium soy sauce; 1 tablespoon Dijon mustard; 1-2 teaspoons Asian chili paste ((like Sambal Oel; 1 tsp EACH salt garlic pwdr, ginger pwdr; 1/2 teaspoon onion powder; chopped green onions; additional Asian chili sauce (to taste)

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INGREDIENTS

2 pounds chicken tenderloins (OR skinless chicken breasts ; pounded thin)
1/4 cup olive oil
2 teaspoons cornstarch
1 cup CANNED pineapple juice
1/3 cup + 1 tablespoon packed brown sugar
1-2 tablespoons lemon juice ((1 for less tangy))
2 tablespoons ketchup
2 tablespoons red wine vinegar
2 tablespoons low sodium soy sauce
1 tablespoon Dijon mustard
1-2 teaspoons Asian chili paste ((like Sambal Oel
1 tsp EACH salt ; garlic pwdr, ginger pwdr
1/2 teaspoon onion powder
chopped green onions
additional Asian chili sauce (to taste)

-6 servings

INSTRUCTIONS

See original recipe: https://carlsbadcravings.com/...

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NOTES

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Pineapple Chicken

2 pounds chicken tenderloins (OR skinless chicken breasts pounded thin)
1/4 cup olive oil
2 teaspoons cornstarch
1 cup CANNED pineapple juice
1/3 cup + 1 tablespoon packed brown sugar
 1-2 tablespoons lemon juice ((1 for less tangy))
2 tablespoons ketchup
2 tablespoons red wine vinegar
2 tablespoons low sodium soy sauce
1 tablespoon Dijon mustard
 1-2 teaspoons Asian chili paste ((like Sambal Oel
1 tsp EACH salt garlic pwdr, ginger pwdr
1/2 teaspoon onion powder
 chopped green onions
 additional Asian chili sauce (to taste)

Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.
When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).
STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.
Whisk 2 teaspoons cornstarch to reserved Glaze and add to now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken to Glaze and toss to coat. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).

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Nutrition

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Serving Size: 1 -6 serving (325g)
Recipe Makes: 4-6 servings

Calories: 83
Calories from Fat: 33 (40%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 519.1mg		18 %
Potassium 153.8mg		4 %
Total Carbohydrate 11.6g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 11g
Protein 1.4g		2 %
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: 83

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REVIEWS

anniem414

I followed the recipe pretty much "as is," except added a bit of red pepper flakes for additional spice. We grilled fresh pineapple rings along with the chicken, as shown in the photo. I only had a 6 oz can of orange-pineapple juice, so used that with additional juice from the fresh pineapple. We served it all on a bed of rice, drizzled with the glaze. Very tasty and easy to make.