Fire up that grill because you're going to want to try this amazing technique for the juiciest grilled chicken you've ever had! And it's so easy — you slice pineapple skin into thick planks and grill chicken breasts directly on them. The result is an incredibly juicy chicken infused with the sweet notes of pineapple and balanced by a smoky marinade with a spicy kick.
- Boneless skinless chicken breasts, 2
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 chipotle in adobo sauce, minced
- 1 tablespoon adobo sauce
- Salt & pepper to taste
Tip: If you like your dishes extra spicy, throw in an extra chipotle pepper!
In a large mixing bowl, whisk together the olive oil, orange juice, lime juice, garlic, chipotle, adobo sauce, salt and pepper. Place chicken breasts in marinade and set aside to marinate for 30 minutes.
Slice pineapple skin off the pineapple, creating thick planks roughly the same size as the chicken breasts.
Tip: Save the rest of the pineapple to whip up an easy pineapple salsa to serve alongside your chicken.
Place each chicken breast in between two pineapple planks.
Tie the pineapple planks around the chicken with baking twine.
Grill the chicken directly on the pineapple planks. Be sure to cook both sides and allow extra cooking time, since the chicken is not directly on the grill. A safe internal temperature for cooked chicken is 165° Fahrenheit. Double check with a meat thermometer before eating to make sure the chicken is thoroughly cooked.
Once the chicken is done grilling, cut the twine and remove the pineapple planks. Serve the chicken alongside fluffy rice and pineapple salsa.
And get ready to share the recipe because people are going to want to know your secret!
Recipe inspiration courtesy of Garineh Magarian