Hawaiian Chicken Breasts
Transport your taste buds to the tropics with this tantalizing recipe for Hawaiian Chicken Breasts! Juicy, boneless chicken is marinated in a sweet and savory blend of pineapple juice, soy sauce, honey, garlic, and ginger, infusing every bite with bold, tropical flavors. Grilled or pan-seared to perfection, the chicken is basted with a luscious pineapple glaze and topped with caramelized pineapple rings for a touch of smoky sweetness. Garnished with green onions and sesame seeds for added flair, this dish is a perfect balance of tender, tangy, and tantalizingly sweet. Ready in under an hour (with just 15 minutes of prep), it’s an ideal choice for a summery dinner or backyard barbecue. Pair it with steamed rice or grilled veggies for a complete meal that’ll have everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple juice
- 0.25 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 0.5 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 slices pineapple rings
- 1 tablespoon vegetable oil
- 2 tablespoons chopped green onions (optional)
- 1 teaspoon sesame seeds (optional)
Instructions
In a medium bowl, prepare the marinade by combining pineapple juice, soy sauce, honey, brown sugar, minced garlic, grated ginger, and red pepper flakes. Mix well.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 2 hours or up to 8 hours.
Preheat your grill to medium-high heat or set a large skillet over medium-high heat on the stovetop.
Remove the chicken from the marinade and set the marinade aside. Brush the chicken breasts with vegetable oil to prevent sticking.
Grill or cook the chicken breasts for 5-6 minutes per side, or until they reach an internal temperature of 165°F (75°C) and are nicely browned. While the chicken cooks, baste it occasionally with the reserved marinade.
In a small saucepan, bring the reserved marinade to a boil and let it simmer for 5 minutes to reduce and thicken slightly.
Dissolve the cornstarch in water to create a slurry. Add this mixture to the saucepan while stirring continuously, and simmer for an additional 2-3 minutes until the glaze thickens.
In a separate pan or on the grill, lightly sear the pineapple rings for approximately 1 minute per side, until caramelized.
Serve the chicken breasts topped with the thickened glaze and the seared pineapple rings. Sprinkle with optional green onions and sesame seeds for garnish.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 117.5 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
