This Pineapple hen is wonderfully juicy, and bursting with flavor from a marinade that doubles as a glaze for no double paintings!  It makes a triumphing strain free unique favorite however is easy enough for lower back to school dinners.

This Pineapple hen may be grilled or cooked at the stovetop or even became a tasty stir fry (as many readers have executed and cherished) due to the fact the sauce is everything!



  • Bird sorts.  I looove chook tenderloins on this recipe due to the fact as the call implies –  they're sooo gentle!  but of route, you can alternative some thing reduce of bird you prefer from skinless bird thighs to hen breasts and adjust cooking time accordingly, just take care your chook is pounded to a good thickness so it cooks lightly
  • CANNED Pineapple Juice.  Please use simplest CANNED pineapple juice!  Canned pineapple juice will infuse your chicken with flavor without leaving it mushy if it’s not marinated too long.  sparkling pineapple juice nonetheless carries enzymes that would smash down your hen and much more likely to depart it mushy in a quick quantity of time.
  • No soft chook.  This marinade consists of a whole lot of acid from both th pineapple juice and lemon juice so don’t marinate your hen more than four hour or your hen turns into tender.
  • Sweeter bird.  As written, this Pineapple chicken is not any overly sweet.  if you would like a sweeter fowl, then i'd increase the brown sugar to half of cup.
  • Asian Chili Paste.  The Asian Chili Paste/sauce is a ought to in this recipe because it provides a intensity of taste and balance.   i take advantage of the logo Sambal Oelek with the green jar.  it may be discovered in the Asian phase of any grocery store.  Please don’t skip it!

This Pineapple chook recipe is bursting with taste so that you don’t need much to complete your  meal.  i love serving my Pineapple bird with rice to take in the more glaze (due to the fact otherwise you'll be licking it from the pan), some vegetables (grilled bell peppers, onions, zucchini), and caramelized juicy pineapple.  This bird is likewise AH-mazing on top of a salad or even in tacos.



  • 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 (1 for less tangy)
  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons Asian chili paste (like Sambal Oelek)
  • 1 tsp EACH salt, garlic pwdr, ginger pwdr
  • 1/2 teaspoon onion powder

Garnish (optional):

  • chopped green onions
  • additional Asian chili sauce to taste


  1. Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.
  2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
  3. GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
  4. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
  5. Meanwhile, 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 (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
  6. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).
  7. STOVE TOP DIRECTIONS: 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. 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 (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.
  8. 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. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).

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