Hawaiian Chicken Breasts
Pineapple gives this chicken marinade a sweet kick, while a finish on the grill brings out even more fiery-fruity flavors.
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THE POWER OF PAPAIN: The pineapple in these grilled Hawaiian Chicken Breasts contains papain, a potent digestive enzyme that aids the body in digestion by making it easier to break down proteins. This nutrient-packed fruit has also been found to help reduce pain and inflammation in the body.
From: Clean Eating
Hawaiian Chicken Breasts
Ingredients
- 1/2 cup unsweetened pineapple juice
- 3 Tbs. reduced-sodium soy sauce
- 2 Tbs. rice vinegar
- 2 Tbs. sambal oelek, or other chile paste
- 1 Tbs. coconut sugar
- 1 Tbs. sesame oil
- 1 tsp. sesame seeds, optional
- 2 green onions, chopped
- 6 5-oz. boneless, skinless chicken breasts
Preparation
- In large bowl, whisk together all ingredients except chicken. Transfer marinade to large zip-top freezer bag, and add chicken. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade, and place bag flat on a freezer shelf. Freeze for up to 2 months.
- To cook: Remove bag of frozen chicken from freezer and place on large dish. Thaw in fridge, 24 hours.
- Preheat indoor grill to medium-high. Remove chicken from marinade. Grill chicken, turning once, 15–18 minutes, until no longer pink inside and thermometer inserted into thickest part 165°F. (If you don’t have an indoor grill, broil chicken 7–9 minutes per side.)
Nutrition Information
- Calories 162
- Carbohydrate Content 2 g
- Cholesterol Content 78 mg
- Fat Content 3.5 g
- Fiber Content 0 g
- Protein Content 29 g
- Saturated Fat Content 1 g
- Sodium Content 168 mg
- Sugar Content 1 g