Pineapple BBQ Chicken Recipe

This is a great BBQ chicken recipe that’s a nice change from typical barbecued chicken. I usually use boneless, skinless breasts for this recipe, but you could use legs, thighs, wings, or mixed chicken parts, if you prefer. Sometimes I double the sauce recipe so that we’ll have extra for dipping.

Pounding the chicken breasts to a uniform thickness is an important step with this BBQ chicken recipe. It tenderizes the chicken by breaking up the muscle fibers, and it ensures that the chicken cooks evenly. It also cooks quickly, so it doesn’t get too dry from the grilling process.

Pineapple BBQ Chicken recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pineapple juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch
• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon hot sauce
• 1 teaspoon minced garlic
• salt, to taste

Directions: Rinse and dry chicken breasts. Trim away any fat and ligaments. Place breasts between plastic sheets and pound to uniform thickness, about ½ inch. Place chicken breasts in a re-sealable food bag.

Combine 2/3 cup pineapple juice, olive oil, apple cider vinegar, soy sauce, garlic powder, and ginger and add to bag. Refrigerate chicken for two to three hours.

Mix together remaining pineapple juice and cornstarch in a small pan. Cook over medium heat until mixture begins to thicken. Stir in ketchup, brown sugar, white vinegar, mustard, minced garlic, hot sauce, and salt. Reduce heat to simmer and cook for five more minutes, stirring frequently.

Remove chicken from grilling marinade and pat dry. Sear breasts over hot coals, browning both sides. Move chicken to cooler part of the grill and brush with sauce. Continue cooking until chicken is cooked through.