Ingredients:

  • 1.5 lbs chicken breast, sliced into cutlets
  • 1 cup unsweetened pineapple juice
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 small fresh pineapple, sliced into 1/2 inch rings
  • 2 green onions, sliced for garnish
  • 1 tsp toasted sesame seeds

Instructions:

  1. Slice 1.5 lbs chicken breast into thin cutlets. Note: This ensures even cooking and more surface area for the glaze.
  2. Whisk 1 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp honey, 2 tbsp brown sugar, ginger, garlic, and sesame oil in a medium bowl.
  3. Reserve 1/4 cup of the liquid and set it aside for basting during the final stage of cooking.
  4. Marinate the chicken in the remaining liquid for at least 30 minutes until fragrant and slightly darkened.
  5. Preheat your grill to medium high heat (about 400°F) and lightly oil the grates.
  6. Place chicken onto the hot grates and cook for 5 to 7 minutes per side until deep char marks appear.
  7. Add the pineapple rings to the grill during the last 5 minutes of cooking.
  8. Baste the chicken and fruit with the reserved marinade until the sauce becomes bubbly and thick.
  9. Remove the chicken when it reaches an internal temperature of 165°F.
  10. Let the meat rest for 5 minutes, then top with sliced green onions and toasted sesame seeds.