Grilled Pineapple Brown Sugar Chicken


Serves: 5     Prep Time:  1 hour (includes marination time)    Cook Time:  30 minutes

5 boneless, skinless chicken breasts, trimmed to even thickness

1 gallon zip top bag

2 cups pineapple juice

½ cup teriyaki sauce

4 cloves garlic, minced

3 tablespoons brown sugar

1 large red onion, sliced thinly

2 green bell peppers, seeded and sliced into rounds

1 can pineapple rings, drained and dried on paper towels

10 slices Swiss cheese

salt and pepper

-Use a paring knife or a marinating tool to pierce many holes into the trimmed chicken breasts. Add the chicken breasts into the zip top bag. Pour in the pineapple juice, teriyaki sauce, garlic and brown sugar. *Note - it's best to place the bag into a container so it doesn't leak. Place the chicken into the refrigerator and allow to marinate at least 60 minutes.

-Once marinated, remove the chicken and discard the marinade. *Note - it is unsafe to use the marinade as a baste at this point because of the raw chicken. Please discard. Dry the chicken on paper towels and season each one liberally with salt and pepper.

-Heat the outdoor grill and add the green pepper, onion and pineapple slices to cook and caramelize on both sides. *Note - I used a small skillet on the grill grates to cook the onion slices until soft. Remove the caramelized vegetables and pineapple to a baking sheet and set aside.

-Place the chicken breasts on the grill over medium heat and cook on one side for 10-15 minutes.

Turn the chicken breast over and continue grilling until the internal temperature of the chicken reaches 165 degrees (or the juices run clear when pierced). 

-Remove the chicken to a baking sheet and top each with a slice of grilled pineapple, green bell pepper, onion slices and 2 slices of Swiss cheese. Return the topped chicken back to the grill just to allow the cheese to melt. Remove and serve.

Kudos Kitchen by Reneé