Ingredients

The following ingredients have 6 Servings
  • 6 boneless skinless chicken breasts
  • 6 ounces 3/4 cup pineapple juice
  • 1/2 cup reduced-sodium soy sauce
  • 1 tablespoon molasses
  • 2 tablespoons brown sugar
  • 1/4 cup canola or olive oil
  • 3 tablespoons cider vinegar
  • 1 teaspoon garlic powder
  • Fresh pineapple (for grilling)
  • Hot rice (for serving)

Instruction

  • In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
  • Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side.
  • Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.