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Spicy Pineapple BBQ Grilled Chicken from @abusykitchen
Yield: 2
Jacqueline Anderson
@abusykitchen
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Spicy Pineapple BBQ Grilled Chicken
2
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 can
Pineapple chunks in juice
1/2 tablespoon
Chili-garlic sauce or sriracha sauce
10 oz
BBQ sauce
BBQ seasoning to taste
- 4 to 24 Hours ahead, marinate the chicken in a food storage bag with the can of diced pineapple with juice, reserving 1/4 cup juice to use later in the sauce; refrigerate all items until ready to cook.
- Make the sauce about a 1/2 hour before grilling by combining the BBQ sauce, reserved pineapple juice & chili-garlic sauce or sriracha sauce in a small saucepan; bring to a low simmer, then reduce the heat to very low, stirring often, until thickened (about 20 minutes).
- When the sauce is thickened, reserve half in a bowl that you can baste onto the chicken while grilling (discard the BASTING SAUCE after-as it will have been in contact with undercooked chicken) .
- Keep the remaining sauce to use as dipping sauce.
- Remove marinated chicken from the fridge 1/2 hour prior to grilling.
- Remove chicken from juice and pineapple chunks and pat dry with a paper-towel, discarding marinade with juice and diced pineapple.
- Prepare chicken by pounding both breasts until the are equal in size, so that they grill evenly. (A good trick for pounding chicken is to put it in a disposable food storage gallon bag, spray a little avocado oil spray in the bag and pound the chicken in the bag. This helps to keep the area sanitized, by containing the raw chicken & preventing raw chicken juice from flying around. The avocado oil keeps the chicken from sticking to the bag.)
- Remove chicken from the bag, leaving the oil on the chicken; coat both sides with the BBQ Seasoning of your choice. (The oil will help the seasoning stick to the chicken.)
- Pre-heat grill to medium to medium-high heat. Clean and grease your grates.
- Place chicken on the grill and cook 3-4 minutes and then flip.
- After flipping, baste the Spicy Pineapple BBQ Sauce onto each piece of chicken, and continue to cook the chicken until it reaches an internal temperature of 160°F; remove and cover with foil tent for another 5 minutes, keeping in mind the chicken will continue to cook while under the foil tent and should reach at 165°F before serving.
- Use the rest of the reserved sauce for dipping.
- Great served with grilled veggie kabobs.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Spicy Pineapple BBQ Grilled Chicken from @abusykitchen
Jacqueline Anderson
@abusykitchen
Yield: 2
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Spicy Pineapple BBQ Grilled Chicken
2
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 can
Pineapple chunks in juice
1/2 tablespoon
Chili-garlic sauce or sriracha sauce
10 oz
BBQ sauce
BBQ seasoning to taste
- 4 to 24 Hours ahead, marinate the chicken in a food storage bag with the can of diced pineapple with juice, reserving 1/4 cup juice to use later in the sauce; refrigerate all items until ready to cook.
- Make the sauce about a 1/2 hour before grilling by combining the BBQ sauce, reserved pineapple juice & chili-garlic sauce or sriracha sauce in a small saucepan; bring to a low simmer, then reduce the heat to very low, stirring often, until thickened (about 20 minutes).
- When the sauce is thickened, reserve half in a bowl that you can baste onto the chicken while grilling (discard the BASTING SAUCE after-as it will have been in contact with undercooked chicken) .
- Keep the remaining sauce to use as dipping sauce.
- Remove marinated chicken from the fridge 1/2 hour prior to grilling.
- Remove chicken from juice and pineapple chunks and pat dry with a paper-towel, discarding marinade with juice and diced pineapple.
- Prepare chicken by pounding both breasts until the are equal in size, so that they grill evenly. (A good trick for pounding chicken is to put it in a disposable food storage gallon bag, spray a little avocado oil spray in the bag and pound the chicken in the bag. This helps to keep the area sanitized, by containing the raw chicken & preventing raw chicken juice from flying around. The avocado oil keeps the chicken from sticking to the bag.)
- Remove chicken from the bag, leaving the oil on the chicken; coat both sides with the BBQ Seasoning of your choice. (The oil will help the seasoning stick to the chicken.)
- Pre-heat grill to medium to medium-high heat. Clean and grease your grates.
- Place chicken on the grill and cook 3-4 minutes and then flip.
- After flipping, baste the Spicy Pineapple BBQ Sauce onto each piece of chicken, and continue to cook the chicken until it reaches an internal temperature of 160°F; remove and cover with foil tent for another 5 minutes, keeping in mind the chicken will continue to cook while under the foil tent and should reach at 165°F before serving.
- Use the rest of the reserved sauce for dipping.
- Great served with grilled veggie kabobs.
