Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings

Ingredients

  • 3/4 cup pineapple crushed
  • 1 tbsp ginger grated or minced fresh
  • 1 clove garlic large, grated or minced
  • 2 tbsp soy sauce sodium reduced
  • 2 tsp olive oil extra virgin or canola oil
  • 1 lb chicken breasts boneless skinless, (about 3 to 4 small)
  • 2 tbsp mint chopped, fresh
  • 1/2 tsp hot pepper sauce

Instructions

  • In a shallow dish, combine 1/4 cup (50 mL) of the pineapple, ginger, garlic, soy sauce and oil; set aside.
  • Remove tenderloin from chicken and reserve for another use.
  • On a cutting board, slice chicken breasts in half crosswise almost all the way through and open up like a book. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Place chicken breasts on preheated medium high grill for about 8 minutes, turning a few times or until no longer pink inside.
  • Stir mint and hot pepper sauce into remaining pineapple and serve with grilled chicken.
Nutrition Facts
Pineapple ginger chicken
Amount per Serving
Calories
173
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
67
mg
22
%
Sodium
 
302
mg
13
%
Potassium
 
395
mg
11
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.

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