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New World Spice and Tea Trader

Brown Sugar Pineapple Chicken Recipe

Ingredients

Scale

2 lbs Chicken Tenderloins or Boneless Skinless Chicken Breasts, pounded thin
1/4 Cup Olive Oil

2 tsp Cornstarch

Chicken Marinade/Glaze:

1 Cup Canned Pineapple Juice
1/3 Cup + 1 TBS Brown Sugar, lightly packed
2 TBS Lemon Juice
2 TBS Ketchup
2 TBS Red Wine Vinegar
1 TBS Low Sodium Soy Sauce
1 TBS Dijon Mustard
2 TBS Carne Asada Spice Blend

Instructions

  1. Whisk the Marinade/Glaze ingredients together in a medium bowl.
  2. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil.
  3. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate reserved the glaze separately.
  4. When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes.
  5. Meanwhile, grease and preheat grill to medium heat, 375 to 450°F.
  6. Drain chicken from the marinade and pat dry.
  7. Grill the chicken undisturbed for 5 to 6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
  8. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch.
  9. Place covered saucepan on the grill (or stove) and bring to a simmer (this can be done after the chicken is cooked if you don’t have room on your grill).
  10. Once simmering, remove lid and whisk until thickened.
  11. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
  12. Garnish chicken with orange zest and green onions (optional).