Hawaiian Grilled Chicken

This recipe is based on one that my brother Mark brought back from Midway Island when he was in the Navy. The basic recipe is REALLY simple - combine one part soy souce with one part pineapple juice for marinade, marinate chicken breasts overnight, and grill. Over the years, I've modified it a little but it's still easy and it tastes great!

TIP: Put a hand-full of wood chips on the charcoal just before grilling the chicken. This particular recipe goes best with mild wood smoke like apple wood or pecan wood.

Ingredients

3-4 boneless skinless chicken breasts

1/2 cup soy sauce

1/2 cup pineapple juice

1/4 cup vegetable oil

1 Tablespoon brown sugar or coconut palm sugar

1/2 teaspoon garlic powder or 2 cloves minced garlic

1 teaspoon ground ginger or 6 thin slices of fresh ginger

1/4 teaspoon fresh ground black pepper

4 pineapple rings

Directions

• Combine soy sauce, pineapple juice, oil, brown sugar, garlic, ginger, and pepper in a saucepan.
• Bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat and let cool.
• Pound chicken breasts to an even thickness of about 1/2 inch.
• Pour marinade sauce over chicken breasts in a shallow glass dish or ziplock bag.
• Cover or seal, place in refrigerator, and marinate 3-4 hours, turning occasionally.
• After preparing the charcoal, add wood chips and grill chicken breasts over medium heat for 6-7 minutes per side.
• After turning the chicken once, place pineapple rings on grill.
• Continue to grill until done.
• Serve with your favorite sides. Roasted potatoes and green beens are pictured above and they are great sides for this dish.