Grilled Chicken with a Pineapple-Ginger Marinade
A great gluten-free marinade for grilled chicken or pork. Serve with Jasmine Rice and fresh green beans.
4 boneless breast of chicken, about 4-6 ounces each
1 cup of pineapple juice
5 tablespoons brown sugar
3-4 garlic cloves, minced
4 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon ground ginger
Salt and pepper, to taste
Optional: ½ teaspoon red pepper flakes, or a drop of hot pepper sauce – add more of less for “hotter or notter”
Wash and pat dry chicken. Remove any fat, and discard. Place in a large zip-lock plastic bag, or a container with a tight cover.
Place all marinade ingredients in a medium bowl and whisk well. Pour over the chicken, seal the container tightly, and place in the refrigerator to marinade for 4-6 hours.
When ready to cook, place chicken on gas grill over medium heat. Discard marinade. Cook chicken until the juices run clear from the thickest part of the chicken breast – about 5-6 minutes each side.