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Hawaiian Chicken with Grilled Pineapples

July 19, 2009

This dinner was thrown together after coming home from a long weekend in San Diego. One of my favorite exhibits at the San Diego Zoo was the pandas. They love to eat and sleep, my ideal day lol.


I had used up most of my fresh ingredients the week prior, so I was inspired by some pineapple rings that were still sitting in my fridge. I defrosted a couple chicken breasts and decided to do my take on the teriyaki chicken, without all the sodium and calories. The marinade was quick and simple, yet produced the same sweet and tangy flavor as the bottled teriyaki sauce. I toasted black and white sesame seeds for the rice and chicken, grilled the pineapple rings and in less than 30 minutes, I had a healthy and satisfying dinner. It always feels better eating at home because you know what goes into the dish and generally, I feel more satisfied eating at home where I can pair this chicken dish with a voluminous fiber-rich side of stir fried veggies. I combined some leftover broccoli, zucchini, bamboo shoots and red onion with a dash of chili garlic and hoisin. It complemented the dish perfectly and was a truly inspired Asian meal. Served with brown basamati rice and stir-fry vegetables.

Hawaiian Chicken with Grilled Pineapples

Serves 4

  • Cooking spray
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon finely grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 6 boneless, skinless chicken breast halves, cut into thin strips
  • 1/4 cup sesame seeds, lightly toasted (black and white)
  • 8 pineapple rings


1. Whisk soy sauce, brown sugar, ginger, garlic and red pepper flakes in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
2. Meanwhile, preheat grill to medium-high.
3. Remove the chicken and pineapple from the marinade; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
4. Whisk the reserved marinade in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Serve the chicken and pineapple drizzled with the sauce.


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