Grilled Bbq Chicken And Pineapple Recipes

GRILLED PINEAPPLE BARBECUE CHICKEN

Steps:

• Mix together the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha. Marinate the chicken in this mixture for at least 30 minutes or overnight.
• When ready to cook, remove the chicken from the marinade letting excess drip off. Spray the pineapple slices with cooking spray. Grill the chicken and pineapple for 4-5 minutes per side or until cooked through. For thinner chicken, cook less time on each side.
• Meanwhile, pour the excess marinade into a sauce pan. Bring to a boil and let cook 4-5 minutes until slightly reduced. Serve drizzled on the chicken and pineapple.

GRILLED PINEAPPLE CHICKEN RECIPE

Steps:

• In a large plastic Ziploc bag mix together the drained pineapple juice, brown sugar, soy sauce, garlic powder, ginger powder and black pepper. Smush the bag with your hands to dissolve the sugar. Reserve 1/2 c. marinade. Reserve the pineapple rings.
• Place the chicken breasts into the marinade. Squeeze out any air in bag, seal and place in refrigerator overnight.
• Preheat grill to 350 degree. Rub grates with oil or preheat grill pan on oven over medium high heat.
• Remove chicken breasts from marinade. Shake off excess. Place on grill and grill 5-8 minute per side or in grill pan. Brush with the reserved marinade several times while grilling.
• While chicken is grilling place pineapple rings onto the grill and allow to cook until hot and the slices show grill marks then remove from grill.
• Remove chicken breasts from grill when internal temperature reaches 165 degrees. Top with pineapple slices and serve.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

GRILLED BBQ CHICKEN AND PINEAPPLE QUESADILLAS

Steps:

• Preheat grill. Smother half of the ⅓ cup bbq sauce on both sides of the chicken breasts, being careful not to contaminate the extra sauce with raw chicken, and cook on medium heat for 4 to 5 minutes per side depending on how thick the chicken is. Make sure the centers reach 165 degrees Fahrenheit. Dice the grilled chicken and toss it in the remaining bbq sauce. Set aside.
• Combine both cheeses in a bowl, and gather the remaining ingredients next to the grill for quesadilla assembly.
• Lower heat on grill to low. Butter both sides of each tortilla and grill a couple at a time, just until lightly toasted on each side.
• Add cheese, diced bbq chicken, diced pineapple, and sliced green onions. Top with another toasted tortilla and grill until golden brown on both sides and cheese is melted, using a spatula/turner to flip the quesadillas.
• For the dipping sauce, combine the ranch and bbq sauce and whisk until combined. Serve quesadillas warm with the sauce on the side.

GRILLED CHICKEN BREAST AND PINEAPPLE

Steps:

• Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

BBQ CHICKEN AND GRILLED PINEAPPLE NACHOS

Steps:

• Heat the grill to medium-high heat, light oil and grill the pineapple until slightly charred, about 2-3 minutes per side.
• Sprinkle the tortilla chips over an oven safe pan/dish followed by the pineapple, the mixture of the chicken and bbq sauce, onion, jalapenos and cheese before baking in a preheated 350F/180C oven until the cheese has melted, about 5-10 minutes.

GRILLED BBQ CHICKEN AND PINEAPPLE

Steps:

• Whisk BBQ sauce, soy sauce, rice vinegar, ginger, sesame oil, honey, and garlic together in a large bowl until completely combined. Season with red pepper flakes and salt. Pour 1/2 of the marinade over the chicken. Marinate in the refrigerator for 4 hours. Set aside remaining marinade.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken and discard marinade.
• Cook on the preheated grill until browned and no longer pink in the center, brushing with reserved marinade and flipping as needed, 10 to 15 minutes. Add pineapple to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large glass recipient add the chicken breasts.
• In a small bowl, add the chicken broth, orange juice, soy sauce, ginger and garlic powder. Pour the mixture into the large glass recipient with the chicken breasts. Marinade in the fridge for 2-4 hours or overnight.
• Fire up the grill to medium high heat.
• Place the chicken pieces on the skewers alternating with the onion, red bell pepper and pineapple.
• Oil the grill and place the skewers on the grill.
• Cook until the chicken is cooked through, about 5 minutes per side.
• Top with fresh cilantro or parsley, before serving.

GRILLED PINEAPPLE CHICKEN WITH BBQ SAUCE

Steps:

• In a medium-sized bowl combine all ingredients, except for chicken. Whisk to combine.
• Place chicken in a one gallon zip-top bag. Reserve ¼ c marinade and pour remaining marinade over chicken.
• Place zip-top bag full of chicken in refrigerator for at least 30 minutes, and up to two hours.
• Heat grill to a medium-high heat (about 375-42°F.)
• Cook chicken directly over heat for 3-4 minutes per side, or until a meat thermometer reads 155-160°F. Baste chicken with reserved marinade while grilling.
• Serve grilled pineapple chicken over rice with pineapple pico de gallo.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a medium bowl, whisk together the avocado oil, soy sauce, pineapple juice, brown sugar substitute, ketchup, garlic, ground ginger, pepper, chili powder and salt. Reserve approximately 1/3 cup of the marinade and set aside.
• Place the chicken breasts into a resealable bag and pour the remainder of the marinade over the chicken. Coat the chicken well and refrigerate for at least 30 minutes to 24 hours.
• When ready to cook, heat grill on medium-high heat. Treat grill grates with olive oil. Place chicken over indirect heat, and grill approximately 6 minutes per side. Once you turn the chicken, brush with the reserved marinade, and let it cook for the final 6 minutes.
• If grilling pineapple, brush pineapple slices with olive oil, and cook alongside the chicken. Pineapple can also cook approximately 6 minutes per side.
• Remove chicken from grill, transfer to serving plate and enjoy right away alongside the grilled pineapple.