Pineapple Hoisin Chicken

I used to make this chicken recipe pre-gluten free and for some reason it just popped in my head…really popped –  I’m driving to the grocery store and I say to myself “why do I not make Pineapple chicken?”  Recently found this  GF Hoisin sauce. You don’t use much but it has a punch to it.

You can grill it on an outdoor grill or inside on a grill pan. Grill 4-5 min. per side or cooked through. Put all the ingredients {except for pineapple slices} in a zip lock bag and marinate for at least 3 hrs. or over night.  Pour a little oil on a folded paper towel, pickup with tongs and rub oil on grill or grill pan so your chicken won’t stick. When chicken is almost done grill 1 – 2 pineapple rings per person on grill for 2 min. each side. {serve with chicken}

Handy dandy herb chopper picked up in Alaska

4 Boneless skinless chicken breasts

Pineapple slices in juice.

2 t. fresh ground black pepper

1 t. of garlic powder

2 1/2 T. Hoisin sauce

1/4 cup Soy sauce

1/2  cup Pineapple juice (from canned pineapple)

1/4 cup Olive oil

1/4 cup Fresh basil leaves roughly chopped

Forgot to take my pineapple’s picture.

This marinade is also good for pork and salmon {salmon should only be marinated 30 min. -1 hr.}. It’s very well balanced in flavor, not one flavor is the star they all work together.


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