A delightful recipe for grilled chicken marinated in a tropical-inspired sauce, served with caramelized pineapple slices.
In a mixing bowl, combine the soy sauce, honey, minced garlic, and grated ginger to create the marinade.
Use a whisk to ensure the marinade ingredients are well combined for even flavor distribution.
Place the chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 2 hours.
Marinating the chicken for longer enhances the flavor, but avoid exceeding 24 hours.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade.
Oil the grill grates to prevent the chicken from sticking.
Grill the chicken for 6-7 minutes per side, brushing occasionally with the reserved marinade, until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Slice the pineapple into rings and grill for 2-3 minutes per side until caramelized.
Grilling the pineapple enhances its natural sweetness and adds a smoky flavor.
Serve the grilled chicken with the caramelized pineapple slices on the side.
Garnish with fresh herbs like cilantro or mint for an extra touch of freshness.
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