So I had some leftover pineapple from the Yogurt with Pineapple and Kiwi recipe and I didn’t want to throw it away, but I had no clue what to do with it, not even one, nada!
So, my little friend over here called the Internet came with a solution. Chicken! The simple, yet delicious chicken breast was the not so obvious choice, but certainly the most intriguing. I didn’t want another dessert, so I went for this different approach. But, there was one little problem.
The chicken needed to be broiled! What? No! I don’t have a broiler! But, luckily I didn’t give up on this one and searched the page a bit more and in a little forgotten corner a small tip about the recipe appeared. “Instead of broiling, the chicken can be also grilled”. Thank the heavens I have one of those! I can’t even explain how much I would have hated to be unable to cook this chicken recipe.
Luck was on my side on this one. It turned out amazing! Sweet, tender, delicious and really easy to make. I’m still curious about how it would have worked out with a broiler, so if you have one, do this recipe and text me after.
- 1 can crushed pineapple
- 3 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 garlic clove, minced
- 4 boneless, skinless chicken breasts
- Whisk in a bowl the crushed pineapple, the soy sauce, the honey and the garlic. This will be the teriyaki sauce in which you will marinate the chicken. Pour half of the sauce in a resealable plastic bag and place the chicken in the bag. Give the meat a good massage in order to cover it with the marinate and refrigerate for about 1 hour or over night.
- You can cook the chicken either by broiling or by grilling. To broil place the rack in the middle position. Put the chicken on a foil lined baking sheet and drizzle some of the chunky pineapple from the marinate on top of if and broil for 8 to 10 minutes on each side. To grill, cook for 5 to 7 minutes on each side.
- While the chicken is broiling/grilling pour the teriyaki sauce saved earlier in a saucepan and bring to a simmer. Cook for about 5 minutes until the sauce thickens slightly.
- When the chicken is done slice it and spoon some teryiaki sauce on top of the chicken. Serve on a bed of rice and sprinkle a tablespoon of parsley or cilantro.
