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: Soak some wood chips and put a hand-full on the charcoal just before grilling the chicken. This particular recipe goes best with mild wood smoke like oak or apple wood.

Ingredients

6 boneless skinless chicken breasts

1 cup soy sauce

1 cup pineapple juice

1/2 cup vegetable oil

2 Tablespoons brown sugar or coconut palm sugar

2 teaspoons garlic powder or 2 cloves minced garlic

2 teaspoons ground ginger or 6 thin slices of fresh ginger

1/2 teaspoon fresh ground black pepper

6 pineapple rings

Directions

• 1. Combine soy sauce, pineapple juice, oil, brown sugar, garlic, ginger, and pepper in a saucepan.
• 2. Bring to a boil. Reduce heat and simmer for 5 minutes. Let cool.
• 3. Pound chicken breasts to an even thickness of about 1/2 inch.
• 4. Reserve 1/4 cup of marinade sauce and pour remaining sauce over chicken breasts in a shallow glass dish or ziplock bag.
• 5. Cover or seal, place in refrigerator, and marinate overnight, turning occasionally.
• 6. After preparing the charcoal, add wood chips and grill chicken breasts over medium heat for 6-7 minutes per side.
• 7. After turning the chicken once, dip the pineapple rings in reserved marinade and place one on top of each chicken breast.
• 8. Continue to grill until done.
• 9. Serve with your favorite sides. Roasted potatoes and green beens are pictured above and they are great sides for this dish.