Ingredients
1 small Pineapple
1 1/2 pounds Boneless Skinless Chicken Breast or Thighs
1/4 cup Soy Sauce
3 tablespoons Brown Sugar
1 tsp. Freshly Ground Black Pepper
2 tablespoons Pineapple Juice
4 Cloves of Garlic, Minced
1 tablespoon of fresh minced Ginger
1 tsp. Sesame Oil
1 tablespoon Vegetable Oil
Serve with:
1-2 cups of Cooked White Rice
(Optional garnish with Sesame Seeds and thinly sliced Green Onion)
Directions
Make your bowls: Slice the pineapple in half, leaving the steam intact. Slice around the perimeter of the pineapple angling your knife towards the center. Make a few cuts across, scoop out the center of the pineapple and reserve your fruit for snacking.
Make your marinade: Mix together all of your ingredients in a plastic bag or bowl and let marinade for a minimum of two hours. Remove your chicken from the refrigerator an hour before you will start grilling it.
Heat up your grill and make sure you oil down your grill grates. Place your chicken on the grill and cook for 7-8 minutes on each side.
Place your halved pineapple fruit side down on the grill and grill for 3-4 minutes.
Chop up your chicken and serve inside your pineapple bowl with a side of white rice.