Ingredients
4 boneless skinless chicken breasts (6–8 ounces each)
1 cup pineapple juice (canned or fresh)
1/3 cup low-sodium soy sauce
1 tablespoon fresh grated ginger
3 cloves fresh garlic (minced)
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon cornstarch
Instructions
Combine soy sauce, pineapple juice, ginger, garlic, cornstarch, and honey in a bowl to create the marinade
Marinate chicken breasts for 15 minutes at room temperature
Preheat grill to medium-high heat (375°F)
Grill chicken for 5-7 minutes per side, basting frequently with marinade
Rest 5 minutes before slicing
Serve with additional glaze on the side
Notes
For best results, let chicken reach room temperature before grilling
Marinade can be made 1-2 days in advance and refrigerated
Leftovers keep refrigerated for 3-4 days in airtight containers
Replace cornstarch with arrowroot powder for gluten-free option
Pair with grilled pineapple, rice, and steamed broccoli for a complete meal
- Prep Time: 15
- Cook Time: 20
- Category: Lean Chicken
- Method: Grilling
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 10g
- Sodium: 1400mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 85mg