Ingredients
4 boneless, skinless chicken breasts
½ cup pineapple juice
¼ cup honey
2 tbsp soy sauce
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh lime juice
1 tsp ground ginger
Salt & pepper, to taste
Fresh cilantro, for garnish (optional)
👨🍳 Instructions
Make the Marinade
In a medium bowl, whisk together pineapple juice, honey, soy sauce, olive oil, garlic, lime juice, ginger, salt, and pepper.
Marinate the Chicken
Place chicken breasts in a zip-top bag or shallow dish. Pour marinade over the chicken.
Seal and refrigerate for at least 1 hour (up to 4 hours for stronger flavor).
Preheat Grill
Set grill to medium-high heat. Lightly oil grates to prevent sticking.
Grill the Chicken
Remove chicken from marinade (discard leftover marinade).
Grill for 6–8 minutes per side, or until internal temperature reaches 165°F (75°C).
Serve
Rest chicken for a few minutes before slicing.
Garnish with fresh cilantro if desired.
⏱ Prep Time: 10 min (+ marinating)
🔥 Cook Time: 12–16 min
📅 Total Time: ~1 hr 30 min
🍽 Servings: 4
⚡ Calories: ~250 per serving
💡 Tip: Pairs beautifully with coconut rice or a fresh mango salsa.
If you want, I can also give you a sheet pan oven-baked version of this so you can make it without grilling. Would you like me to create that?