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Welcome to a culinary adventure that whisks you away to the sun-kissed shores of tropical paradise! In this article, we will delve into the delicious world of Tropical Pineapple-Glazed Chicken, a dish that beautifully marries juicy chicken breasts with a vibrant, sweet-savory glaze inspired by the tropics. This recipe not only tantalizes your taste buds but also offers a healthful and colorful option for any meal, making it perfect for weeknight dinners or special occasions alike.

Tropical Pineapple-Glazed Chicken Recipe: A Sweet and Savory Delight

Enjoy a taste of the tropics with this delicious Tropical Pineapple-Glazed Chicken! This recipe features juicy chicken breasts marinated in a flavorful blend of fresh pineapple juice, soy sauce, and spices. Grill them to perfection, adding sweet, caramelized pineapple to the mix. Serve over rice or quinoa and finish with green onions and sesame seeds for a meal that’s not only vibrant but also bursting with flavor. Perfect for summer barbecues or a quick weeknight dinner!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh pineapple juice

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon sesame oil

1/2 teaspoon black pepper

1 cup diced fresh pineapple

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, ginger, sesame oil, and black pepper until thoroughly combined.

    Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

      Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade for basting.

        Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). During the last few minutes of cooking, brush the chicken with the reserved marinade to create a nice glaze.

          In the final minute, add the diced fresh pineapple to the grill to caramelize slightly, turning it occasionally until charred.

            Remove the chicken and grilled pineapple from the grill and let the chicken rest for 5 minutes before slicing.

              Serve the sliced chicken over a bed of cooked rice or quinoa, topped with the grilled pineapple, chopped green onions, and a sprinkle of sesame seeds.

                Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4