Total Time
4 Hours 23 Mins
Yield
4 servings (serving size: 1 breast half and 1/2 cup rice)

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

How to Make It

Step 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.

Step 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.

Step 3

Combine rice, 1/4 teaspoon salt, and cilantro.

Ratings & Reviews

LucyLove's Review

ValerieinKS
August 08, 2014
This is one of our favorite meals when we crave the tropics. We like to grill the chicken and add a salsa of pineapple, red & yellow peppers and red onion, all served over the cilantro rice that was featured with the recipe. Guests go crazy for it, and the food is so colorful, you can't help wanting to dive in. Best of all, it's dirt simple with everything either made or prepped in advance, leaving me plenty of time to hang with my guests. It all comes together in about 30 minutes. I've also used the marinade for chicken skewers, and grilled the salsa veggies on skewers.

rachrevisky
January 03, 2016

sublimelmf
January 03, 2016
I thought this was a pineapple/mango salsa at first, too, but looking more closely I think it's potatoes.

jfrankh's Review

SassySpice
January 11, 2014
Doubled the marinade to make sure I had enough for basting. Paired with roasted zucchini and coconut jasmine rice. Even my picky kids thought it was delicious! Next time I might try it on the grill as kebabs with pineapple, peppers, onions.

ValerieinKS's Review

Andy25
January 03, 2011
This chicken was so delicious! It was very easy to prepare, but had a lot of flavor. The rice was good too- I might try adding pineapple juice to the rice next time. I served the chicken and rice with oven roasted sweet potatoes.

Andy25's Review

peaches09
March 10, 2013
N/A

Acoustica's Review

sheener
January 14, 2013
N/A

sublimelmf's Review

gcatkids
February 01, 2011
This recipe definitely has potential, but needs a few things adjusted. For one, I hardly tasted any pineapple. So if it were grilled with a pineapple slice on top, or even just served with pineapple, it would make a big difference. Another thing I considered was making a reduction with the pineapple juice and using that as a sauce, rather than reserved marinade. I served it w/ coconut rice: 3/4c rice, 1/4tsp salt, 1 can coconut milk (don't add any water) and cook rice as directed

saracat's Review

Rebecca
June 15, 2012
The flavor of the chicken was excellent. I was only able to marinate for three hours, but it still turned out delicious. I didn't make the rice, but did serve with pineapple salsa. I will certainly make again.

SassySpice's Review

NikkeeB
January 04, 2011
Haven't made this yet, but just wanted to clarify if possible... It says to combine first 5 ingredients... but to reserve 1/4 cup of marinade... how can the first five ingredients make much more than a 1/4 cup to begin with.. Is this a typo?