Follow these steps for perfect results
chicken breasts
bone-in skin on
pineapple juice
unsweetened, divided
tamari
ketchup
brown sugar
sherry wine
gingerroot
grated
green onion
diced
garlic
minced
black pepper
Place chicken breasts and 1 1/2 cups pineapple juice in a freezer bag.
Remove air, seal, and marinate in the fridge overnight (approximately 8 hours).
In a medium saucepan, combine remaining pineapple juice, tamari, ketchup, brown sugar, sherry wine, grated ginger, diced green onion, minced garlic, and black pepper.
Bring to a boil, reduce heat, and simmer for 20 minutes, stirring often.
Remove from heat and reserve 1/2 cup of the sauce.
Drain chicken and pat dry.
When marinade is cool, place in a freezer bag with the chicken, remove air, seal, and let marinate for 8 hours.
Prep grill.
Remove chicken from marinade and grill, using the reserved marinade to baste.
Grill chicken for 30-50 minutes, depending on size, until cooked through.
Expert advice for the best results
Marinate chicken for at least 8 hours for best flavor.
Baste frequently while grilling to keep the chicken moist and flavorful.
Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Everything you need to know before you start
15 minutes
Can be marinated ahead of time.
Serve with grilled pineapple slices and a sprinkle of green onions.
Serve with rice and a side of coleslaw.
Pairs well with grilled vegetables.
Balances the sweetness of the chicken.
Complements the smoky flavors.
Discover the story behind this recipe
A popular Hawaiian dish often served at luaus and gatherings.
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