Hawaiian Chicken

Photo: John Autry; Styling: Cindy Barr

Take a mental vaction to Hawaii as you enjoy this grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger.

Yield: 4 servings (serving size: 1 breast half and 1/2 cup rice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 4 Hours, 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 1.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 29.9g
  • Carbohydrate: 25.2g
  • Fiber: 0.5g
  • Cholesterol: 68mg
  • Iron: 1.9mg
  • Sodium: 674mg
  • Calcium: 26mg

Ingredients

  • 1/4 cup pineapple juice
  • 2 tablespoons ketchup
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 teaspoons minced peeled ginger
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 2 cups hot cooked long-grain white rice
  • 1/4 cup chopped fresh cilantro

Preparation

  1. 1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
  2. 2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
  3. 3. Combine rice, 1/4 teaspoon salt, and cilantro.
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