Low Sodium Hawaiian Barbecue Chicken
Savor the tropical flavors of this Low Sodium Hawaiian Barbecue Chicken, a healthier twist on a classic favorite that's bursting with sweet and tangy goodness. Tender, juicy chicken breasts are marinated in a vibrant blend of unsweetened pineapple juice, low sodium soy sauce, honey, and aromatic spices like garlic powder, ginger, and smoked paprika. The dish is elevated with a luscious pineapple glaze made from the reserved marinade and crushed pineapple, offering layers of irresistible flavor. Perfectly grilled or oven-baked, this recipe is low in sodium but high in satisfaction, making it ideal for those looking to enjoy bold flavors without the extra salt. Garnished with fresh cilantro and green onions, it’s a tropical delight that pairs perfectly with rice, steamed vegetables, or salad for an island-inspired feast!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple juice (unsweetened)
- 0.25 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 0.5 cup crushed pineapple (canned, no sugar added)
- 2 tablespoons green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon vegetable oil
Instructions
In a medium bowl, whisk together the pineapple juice, low sodium soy sauce, honey, apple cider vinegar, garlic powder, ground ginger, and smoked paprika.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally 3-4 hours for maximum flavor.
Preheat your grill to medium heat or set your oven to 375°F (190°C).
Remove the chicken from the marinade, pat lightly with paper towels to remove excess liquid, and reserve the marinade.
In a small saucepan, combine the reserved marinade and the crushed pineapple. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Allow it to simmer for 5-7 minutes until slightly thickened, stirring occasionally.
If grilling, lightly oil the grill grates with vegetable oil to prevent sticking. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). If baking, place the chicken on a baking dish lined with parchment paper and bake for 20-25 minutes, until fully cooked.
During the last few minutes of cooking, brush the thickened pineapple glaze onto the chicken to enhance the flavor.
Remove the chicken from the grill or oven and let it rest for a few minutes before serving.
Garnish the chicken with sliced green onions and chopped cilantro. Serve with additional pineapple glaze on the side if desired.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 74.5 g | ||
| Protein | 224.3 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2605 mg | 55% | |
*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.
