Pineapple Jalapeño-marinated Grilled Chicken
This recipe combines the sweetness of ripe pineapple with the zesty kick of jalapeño. The pineapple juice adds natural sweetness, and its enzymes help tenderize the chicken. To make this a full meal, serve with our grilled corn and avocado pasta salad.
Ingrédients
- 1 14 oz. can pineapple slices in 100% juice
- 2 jalapeños, seeds removed, sliced
- 2 garlic cloves, minced
- 1/4 cup soy sauce
- 1 lime, juiced
- 2 Tbsp. honey
- 1/3 cup olive oil
- 1.5 lbs. chicken tenders or cutlets
- cilantro, for garnish
- lime wedges, for serving
Préparation
- 1
In a bowl, add 1/3 cup pineapple juice, jalapeños, garlic, soy sauce, honey and olive oil. Mix until well combined. Reserve ¼ cup of marinade. Marinade chicken for at least 2 hours
- 2
Preheat grill to medium-high.
- 3
Oil grates. Once grill is hot, add chicken. Grill on each side until internal temperature reaches 165 degrees F. When chicken has about 10 degrees left to go, brush over reserved marinade and add sliced pineapple to grates and grill on each side until golden grill marks appear.
- 4
Top chicken with cilantro and serve with grilled pineapple and lime wedges if desired.
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