Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks (fresh or canned in juice)
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil
- 1/2 tsp chili flakes (optional)
- 2 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, mix brown sugar, soy sauce, garlic, ginger, lime juice, and olive oil. Pour over chicken and marinate at least 30 minutes.
- Choose cooking method:
- Grilling: Preheat grill and cook 6–8 minutes per side, basting with marinade. Grill pineapple for extra flavor.
- Baking: Preheat oven to 375°F (190°C). Place chicken in baking dish, pour marinade and pineapple over, bake 30 minutes.
- Slow Cooking: Add chicken and pineapple to slow cooker, pour marinade over, cook on low 4–5 hours.
- Garnish with fresh cilantro and serve with rice or grilled vegetables.
Notes
- Marinate up to 2 hours for deeper flavor.
- Add extra lime juice or soy sauce to balance sweetness if needed.
- For more heat, add chili flakes or a splash of sriracha.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grill/Bake/Slow Cooker
- Cuisine: Tropical Fusion