Best 7 Marinated Chicken Breasts With Grilled Pineapple Relish Recipes

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).

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH

Steps:

• To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
• Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
• To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
• When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
• Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

PINEAPPLE-MARINATED CHICKEN BREASTS

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.

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.

PINEAPPLE CHICKEN MARINADE

Steps:

• In a medium sauce pans heat the juice, brown sugar and soy sauce. Remove from heat just before it boils. Let it cool a 5-10 minutes.
• Place chicken in a bowl or baggie and cover with marinade and refrigerate for at least 30 minutes.
• Remove chicken for marinade and cook. Do not rinse. We have grilled, baked and used our "Set it & forget it.".

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

RUM MARINATED CHICKEN BREASTS WITH PINEAPPLE RELISH

Steps:

• To prepare chicken, combine first 6 ingredients in large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.
• Remove the chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temperature 10 minutes.
• Strain through a sieve into a bowl; discard solids. Set marinade aside.
• Prepare grill to medium heat.
• To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop.
• Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.
• Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally. Remove and discard skin.
• Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle cooked marinade over chicken. Serve chicken with relish and lime wedges.