Pineapple ginger chicken

Name: Pineapple ginger chicken
Cuisine: Asian
Ingredients: 3/4 cup (175 mL) crushed pineapple; 1 tbsp (15 mL) grated or minced fresh ginger; 1 large clove garlic, grated or minced; 2 tbsp (25 mL) sodium reduced soy sauce; 2 tsp (10 mL) extra virgin olive or canola oil; 1 lb (500 g) boneless skinless chicken breasts (about 3 to 4 small); 2 tbsp (25 mL) chopped fresh mint; 1/2 tsp (2 mL) hot pepper sauce

9 steps

Updated at: Mon, 03 Jun 2024 12:00:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories809.3 kcal (40%)

Total Fat22.9 g (33%)

Carbs29.8 g (11%)

Sugars22.8 g (25%)

Protein116.1 g (232%)

Sodium1210 mg (61%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¾ cupcrushed pineapple

1 Tbspfresh ginger

grated or minced

1 clovegarlic

large, grated or minced

2 Tbspsodium reduced soy sauce

2 tspextra virgin olive oil

or canola

500gboneless skinless chicken breasts

2 Tbspfresh mint

chopped

½ tsphot pepper sauce

Instructions

Step 1

Step 2

In a shallow dish, combine 1/4 cup (50 mL) of the pineapple, ginger, garlic, soy sauce and oil; set aside.

Step 3

Step 2

Step 4

Remove tenderloin from chicken and reserve for another use. On a cutting board, slice chicken breasts in half crosswise almost all the way through and open up like a book. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Step 5

Step 3

Step 6

Place chicken breasts on preheated medium high grill for about 8 minutes, turning a few times or until no longer pink inside.

Step 7

Step 4

Step 8

Stir mint and hot pepper sauce into remaining pineapple and serve with grilled chicken.

Step 9

Per serving (1 of 4)