Tangy pineapple chicken is a fresh idea for a weeknight dinner.
Marinated with pineapple juice, vinegar, and soy sauce, the chicken is juicy and tender.
The hands-on time for this dish is under 45 minutes, making it a great weeknight option.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
A simple side of rice is all you better complete the dinner.
Learn how to make pineapple chicken, and you’ll want this in your regular weeknight rotation.
Otherwise, it’s a straightforward dinner.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
TryGrilled Okra and Pepper Skewers,Smashed-Cucumber Salad, orCucumber-Tomato-Avocado Salad.
The rice will soak up any sauce, leaving the dish a bit dry.
It’s better to separate them and then reheat together before you plan to eat another serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
3/4cuppineapple juice(from 1 6 oz.
1/4tsp.ground ginger
1smalljalapeno pepper, sliced (optional)
4(6-8 oz.
)boneless skinless chicken breasts(or 2 lb.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
boneless skinless chicken thighs)
1/2fresh pineapple, peeled, cored, and cut into rings 1/2 in.
Measure out 3/4 cup marinade; cover and refrigerate separately.
Remove chicken from marinade and pat dry with paper towels, discarding marinade.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Prepare grill:
Preheat outdoor grill to medium-high or heat a stovetop grill pan over medium-high.
Cook glaze:
Remove chicken and pineapple from grill and tent with foil to keep warm.
Whisk cornstarch into remaining marinade until dissolved and add to a small saucepan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring to a boil and cook 1 minute until thickened.
Add glaze to chicken and pineapples:
Brush glaze over chicken and pineapple.
Garnish and serve:
Serve over rice and sprinkle with scallions.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
