Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lime, juice of
- 1 small fresh pineapple, cut into 1-inch thick rings or chunks
- 1/4 cup honey
- 1/4 cup soy sauce
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil
Instructions
- Combine soy sauce, honey, fresh lime juice, garlic, and grated ginger in a bowl. Whisk
- Season the marinade with salt and pepper
- Trim excess fat from chicken breasts and place in a resealable bag or dish
- Pour marinade over chicken, ensuring even coating
- Refrigerate for 30 minutes to 4 hours
- Remove chicken from refrigerator and let sit at room temperature for 10 minutes
- Remove pineapple’s skin and core
- Cut the pineapple into 1-inch thick rings or chunks
- Brush pineapple pieces with olive oil
- Preheat grill to 375-400°F
- Grill chicken breasts until well-charred and cooked through (5-7 minutes per side)
- Grill pineapple until caramelized and slightly charred
- Serve chicken and pineapple immediately, optionally garnished with lime wedges
Notes
- Marinating up to 4 hours enhances flavor
- Use a digital thermometer to check chicken for 165°F doneness
- Store leftovers in an airtight container in the refrigerator for 2-3 days
- Prep Time: 30
- Cook Time: 40
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: Hawaiian