Ingredients

The following ingredients have 4 Servings
  • 1 cup BBQ sauce
  • 20 ounce can pineapple slices in juice (NOT heavy syrup)
  • ¼ cup low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons minced garlic
  • 1 heaping teaspoon minced fresh ginger
  • 2 pounds boneless skinless chicken breasts and thighs
  • 2 tablespoons vegetable oil
  • 4 green onions (thinly sliced)
  • 3 cups cooked long grain white rice

Instruction

  • Strain and reserve the juice from the can of pineapple slices. Set aside.
  • Combine BBQ sauce, ½ cup of reserved pineapple juice from can, soy sauce, sesame oil, minced garlic, and minced ginger in a small bowl. Measure out and reserve ½ cup of the marinade for later. Pour remaining sauce over chicken in a plastic storage bag. Refrigerate for 2 to 8 hours.
  • Grill, basting with reserved sauce during last 5 minutes of cooking time. Continue cooking until chicken reaches an internal temperature of 165 degrees F.
  • Brush both sides of pineapple slices with vegetable oil and add to the grill towards the end of the cooking time. Cook about 2 minutes per side, or until slightly softened and nice grill marks appear.
  • Garnish grilled chicken with green onions and serve over rice.