Grilled Goodness

If you're anything like me, you can't wait for the first few warm spring days and that first grilled meal of the season. This recipe is just TOO GOOD to keep to myself! It's always a hit at outdoor gatherings or just as a weekend meal for the family. Enjoy!

Caramelized Grilled Chicken and Pineapple                 Serves 4 hungry humans
 
Ingredients:
1 cup pineapple juice
½ cup soy sauce
¼ cup ketchup
2-4 garlic cloves, minced
1 Tbsp fresh grated ginger (or ½ tsp ground ginger)
Black pepper to taste
2 pounds of chicken - drumsticks, thighs, or breasts work well
1 fresh pineapple
2-3 green onions, sliced

Directions: 
-Stir together pineapple juice, soy sauce, ketchup, garlic, ginger, and pepper in a large bowl or gallon zippered bag. Reserve ½ cup of marinade for basting later. 
-Add the chicken to the marinade and place in the fridge for a minimum of 4 hours or up to 12 hours.  *Tip* if possible, leave the chicken skin on. The skin can be removed if you accidentally char some of the meat like I did in the photo above. 
-Cut up the fresh pineapple. Remove the outer skin and core from the fresh pineapple and cut into large rings or large chunks. Set aside.
-Preheat grill to medium heat (around 375-400°F). Remove the chicken and discard excess marinade. Place the chicken on hot oiled grill grates. Grill, turning and basting with the reserved marinade every 5 minutes. Grill chicken breast to an internal temperature of 165°F and chicken legs/thighs to 175-180°F. Remove from the grill and let rest for 5-10 minutes. 
-Once the chicken is about halfway cooked, add the fresh pineapple to the grill. Baste with the reserved marinade 1 or 2 times. Grill until there are caramelized grill marks, about 4-5 minutes per side. 
-Serve the chicken and grilled pineapple with grilled vegetables of choice (my favorite with this dish is grilled broccolini), and coconut brown rice if desired. Garnish with sliced green onion.

Recipe by Abby Douglas, RDN, LD