Grilled Pineapple Chicken Breasts

Ingredients

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  ½ cup or 125g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  2 tbsp or 30g

• Chili Garlic Sauce

  Huy Fong Foods

  6 tsp. or 30g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

Directions

1. In a large bowl, whisk together all ingredients except the chicken. Transfer the marinade to a large zip-top freezer bag, add the chicken, seal the bag, and massage to evenly distribute the marinade. Refrigerate for at least 30 minutes.
2. Preheat the grill to medium-high. Remove the chicken from the marinade and discard the marinade.
3. Grill the chicken, turning once, until no longer pink inside and the internal temperature reaches 165°F, about 15 to 18 minutes. Alternatively, broil for 7 to 9 minutes per side.