Grilled Hawaiian BBQ Chicken
A tropical sesame-soy BBQ marinade sweetened with pineapple juice is the basis for this tender Grilled Hawaiian BBQ Chicken. Serve over rice with grilled pineapple slices for a truly incredible summer meal!
- 1 cup BBQ sauce
- 20 ounce can pineapple slices in juice (NOT heavy syrup)
- 1/4 cup low sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 1 heaping teaspoon minced fresh ginger
- 2 pounds boneless skinless chicken breasts and thighs
- 2 tablespoons vegetable oil
- 4 green onions thinly sliced
- 3 cups cooked long grain white rice
Strain and reserve the juice from the can of pineapple slices. Set aside.
Combine BBQ sauce, 1/2 cup of reserved pineapple juice from can, soy sauce, sesame oil, minced garlic, and minced ginger in a small bowl. Measure out and reserve 1/2 cup of the marinade for later. Pour remaining sauce over chicken in a plastic storage bag. Refrigerate for 2 to 8 hours.
Grill, basting with reserved sauce during last 5 minutes of cooking time. Continue cooking until chicken reaches an internal temperature of 165 degrees F.
Brush both sides of pineapple slices with vegetable oil and add to the grill towards the end of the cooking time. Cook about 2 minutes per side, or until slightly softened and nice grill marks appear.
Garnish grilled chicken with green onions and serve over rice.
Prep time does not include marinating time of 2 to 8 hours.
Check the label on your pineapple slices to be sure the pineapple has been canned in pineapple juice, not heavy syrup.
Before adding the chicken to the marinade be sure to reserve 1/2 cup for basting during the grilling time. Chicken should not be basted with the marinade that has been used in the marinating process.
Calories: 476kcal | Carbohydrates: 58g | Protein: 36g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 1022mg | Potassium: 856mg | Fiber: 2g | Sugar: 30g | Vitamin A: 279IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 2mg