Description
Stove Top or Grilled Pineapple Chicken – just 10 minutes prep for this easy, flavor bursting chicken! The sweet and tangy flavor is amazing with just the right amount of chili kick and the marinade doubles as an incredible glaze for no double work!
Ingredients
Scale
- 2 pounds chicken tenderloins (OR skinless chicken breasts, pounded thin)
- 1/4 cup olive oil
- 2 teaspoons cornstarch
- 1 cup CANNED pineapple juice
- 1/3 cup + 1 tablespoon packed brown sugar
- 1–2 tablespoons lemon juice
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1–2 teaspoons Asian chili paste (like Sambal Oelek)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon onion powder
- chopped green onions
- additional Asian chili sauce (to taste)
Instructions
- Step 1: Whisk the Marinade/Glaze ingredients together in a medium bowl.
- Step 2: Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil.
- Step 3: Add the chicken and marinate 2-4 hours in the refrigerator.
- Step 4: Refrigerate the remaining marinade (will become your Glaze) separately.
- Step 5: When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
- Step 6: For Grill: grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
- Step 7: For Grill: Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through (165 degrees F).
- Step 8: For Grill Glaze: add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove), and bring to a simmer. Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze.
- Step 9: For Stove Top: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet.
- Step 10: For Stove Top: Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes until chicken is cooked through.
- Step 11: For Stove Top Glaze: Whisk 2 teaspoons cornstarch to reserved Glaze and add to now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken to Glaze and toss to coat.
- Step 12: Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).
Notes
Use canned pineapple juice to prevent the chicken from becoming mushy. Do not marinate longer than 4 hours.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 28 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 62 g
- Cholesterol: 120 mg
Keywords: pineapple chicken, grilled chicken, sweet and tangy, chicken glaze, easy dinner