Perfect for a weeknight dinner, this sweet yet subtle marinade turns diner time into a tropical vacation.
Full time 1 hour
1 small can pineapple chunks in juice
1 1/2-2 lbs. boneless skinless chicken breast, cut into large pieces
2 tbsp ketchup
2 tbsp soy sauce
2 tsp cilantro, chopped
1 tsp minced ginger or ginger paste
1 tsp minced garlic
1 tsp ground black pepper
1/2 tsp salt
In a medium mixing bowl combine juice from pineapple, ketchup, soy sauce, cilantro, ginger, garlic, pepper, and salt.
Stir in pineapple chunks.
Add in chicken and let marinade for 30-60 minutes.
Grill chicken and pineapple over medium high heat until chicken is cooked through. Approximetly 15-20 minutes.
Remove to serving plate, serve immediately with couscous or rice.