Fresh From Nancy's Garden

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BBQ’d Teriyaki Chicken With Grilled Honey-Lime Pineapple

This tastes even better than it looks. One bite and you’ll fall in love. It was one of those recipes that took me a while to get right, but the third time was a winner and I can’t wait to share it with you. I’ll even throw in tips on how to cut a pineapple.


Recently I was asked where I get my ideas for these recipes. Well, I read cookbooks like most people read novels and I watch lots and lots of Food TV, then I love to challenge myself to see what I can make with what I have in the kitchen. Like I said, this final version was after a little trial and lots of error, but I think it will land in my top ten list.

Let me know if you think so too.

INGREDIENTS
  • 3 boneless, skinless chicken breasts
  • 1 whole pineapple, cut into rings
  • juice of 1 lime (to put on chicken after it’s cooked)
  • garlic chives, for garnish
FOR THE MARINADE:
  • 1/4 cup Teriyaki marinade
  • 1 tsp honey
  • 1 TBS chopped cilantro
  • 2 TBS chopped red onion
  • 1 jalapeno, chopped (less if you don’t like it too spicy)
  • 1 TBS chili garlic sauce (Tuong Ot Toi Viet Nam)
  • juice of 1 lime

Mix all marinade ingredients together in a glass bowl.

Mix 3/4 of the marinade with the chicken breasts in a Ziploc bag and refrigerate for at least 30 minutes.
Now, for a few quick tips on cutting a pineapple. For the longest time I wasn’t sure I would be able to cut a pineapple so I never bought one. But after I finally tried and discovered how easy it really is I buy them all summer long.

First, cut off the top and bottom.

Stand it upright and guide your knife along the side, almost like you’re peeling an apple. Continue working around the whole pineapple, then go back and trim a little closer to remove any dark spots.
Lay it on its side and slice.
Now for the real trick. Use an apple corer to remove the hard center. If you don’t have one you can gently use a sharp paring knife, but I would encourage you to invest in the corer. Plus they’re really kind of fun to use.

Put slices in with the remainder of the marinade and refrigerate.

Preheat the grill to 450-500.
Grill chicken about 4 minutes on the first side, turn and pour remaining marinade over chicken. Grill 4-5 minutes more and remove from grill. Do not overcook. Bring inside, squeeze a lime over the chicken and cover tightly with aluminum foil.

THIS IS THE SECRET TO REALLY MOIST CHICKEN. Let it rest while you grill the pineapple.

The pineapple won’t take long to get nice grill marks. About 5-10 minutes depending on how hot your grill is.

This is how the chicken should look when you remove the foil. Notice all the nice juice on the plate.

Arrange both the chicken and pineapple on a platter, sprinkle with chopped garlic chives for a bit of color and… 

…wait to hear how much they like it. 

I have to say, this might be my favorite chicken yet. It’s moist and juicy with tons of flavor. I like each bite to have a bit of chicken and a piece of pineapple. It really does melt in your mouth.

And if you have any left over–it’s good cold in the morning. (Trust me on this…I just finished the last few bites.)

So try this at home and let me know. And as always, Enjoy!

This week I want to welcome my new readers in Belgium–thanks for joining me and remember you can read all about Laguna Beach at Stu News.

Categories: Chicken, Main Dishes

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4 replies

  1. But Nancy, I was with you when you cut your first pineapple 40 years ago in Hawaii! Although, I don't believe we had an apple corer.

  2. But Nancy, I was with you when you cut your first pineapple 40 years ago in Hawaii! Although, I don't believe we had an apple corer.

  3. Yes, but those were stolen pineapples from the red earth fields…and you're right, no corer. I don't recall doing a very good job back then.

  4. As usual, looks amazing. Your test taster is one lucky guy!

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