Grilled Pineapple Chicken Recipe
It's quick and easy to make your own teriyaki-inspired sauce for chicken breasts with grilled pineapple and vegetables.
Servings 4 people
Calories 469kcal
Cost 10
Ingredients
- 4 chicken breasts skinless, boneless
- 1 zucchini sliced
- 1 bell pepper chopped
- 1 pineapple peeled and sliced
- 1 red onion sliced
- ½ cup coconut aminos
- 2 tbsp. white wine vinegar
- Juice of 1 lemon
- ¼ cup fresh pineapple juice
- ¾ tsp. ground ginger
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
- Sea salt and freshly ground black pepper
Instructions
- In a saucepan, combine all the ingredients for the teriyaki sauce and season to taste.½ cup coconut aminos, 2 tbsp. white wine vinegar, Juice of 1 lemon, ¼ cup fresh pineapple juice, ¾ tsp. ground ginger, 1 clove garlic, ¼ teaspoon red pepper flakes, Sea salt and freshly ground black pepper
- Bring to a boil over medium-high heat, lower the heat and let simmer for 5 to 6 minutes.
- Rub the chicken with ¼ of the teriyaki sauce, and let marinate for 30 minutes.4 chicken breasts
- Preheat a grill to medium-high.
- Grill the chicken breasts for 5 to 8 minutes per side.
- Place the vegetables in a grill basket and grill until soft, 4 to 5 minutes.1 zucchini, 1 bell pepper, 1 red onion
- Grill the pineapple for 3 minutes per side.1 pineapple
- Slice the chicken breasts and pineapple, and serve on top of a bed of vegetables with the remaining teriyaki sauce.
Nutrition
Calories: 469kcal | Carbohydrates: 44g | Protein: 56g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 146mg | Sodium: 817mg | Potassium: 954mg | Fiber: 5g | Sugar: 27g | Vitamin A: 1235IU | Vitamin C: 159mg | Calcium: 75mg | Iron: 3mg