Monday, August 1, 2011

Ginger Pineapple Chicken with Glaze

We have spent most of our married life on the west coast.  When you want to visit "the islands" we head to Hawaii.  Our last trip was to Oahu and we spent 3 weeks.  Cory was working most of the time and the big kids were still in school.  Isabella and I went and had the best time, while Cory worked.  So sad!  He was able to get away for one day though.

I rented a car and Isabella and I visited a different beach every day.  We had so much fun.  Once you have driven the island of Oahu, you pretty much know the places to return and to not return.  Many times we were the only one's on the most beautiful beach you can imagine.  The weekdays are not busy beach days.

Now the weekends, that is a different story.  I was amazed to see all of the people the first Saturday we went.  Wall to wall people.  Most of them locals.  The people that live in Hawaii know how to host a LUAU on the beach.  The food!  I wish I had taken more pictures of the people and the food.  I was in awe and so desperately wanted an invite...LOL  We would just people watch and swim.

We spent our days swimming.  We went to the pineapple plantation for a quick visit.  We really were not there to sight see,  but to relax and enjoy each other.  I wished that we had brought the whole family but the big kids were able to spend the time with grandparents that they had not seen in 2 years.  We all spent our time bonding.

This chicken recipe is inspired by the hawaiian dish Huli Huli Chicken.  It's a bit different because I did not use soy sauce or wine.  I think it taste great and I hope that you enjoy your little taste of Hawaii.

Ginger Pineapple Chicken Marinade

1/2 cup chicken broth
1 cup of Pineapple juice.  I use an organic brand that is PURE pineapple juice.
1/2 cup Ketchup
1 tsp. Worcestershire Sauce
3 T. brown sugar
1/2 tsp. garlic powder
1/2 tsp Ginger.  You can add more if you like a lot of ginger.
1 T. cornstarch
2 T. cold water, to dilute cornstarch

6 chicken breast, sliced into 1/2 thick pieces

I use a big zip lock baggie to marinade my meat.  I cut the meat to the desired size.  Combine all of the ingredients above in a small bowl.  Whisk to combine.  Add the marinade to the baggie and refrigerate for at least 4 hours. You can marinade overnight too.

Prepare your grill to medium heat and oil the grate.  Add your chicken and watch closely that it does not burn.  It takes about 3-5 minutes on each side.  Your chicken should be firm when pushed on, not wiggly.

Recipe:  Ginger Pineapple Glaze

I made a very similar glaze, as the marinade, to add to the chicken.  Do not use the marinade that the raw chicken has been sitting in.

2 cups of Pineapple Juice
1/2 cup brown sugar
1 tsp. Worcestershire Sauce
1/2 cup fresh pineapple, chopped finely
1/2 tsp ginger
2 T. cornstarch
1 T. cold water to dilute corn starch.

Use a small pot.  Add the first 5 ingredients.  Dilute the cornstarch in the cold water and add to the pot.  Cook on medium high heat.  Stir with a whisk and bring to a boil.  When the glaze is thick, turn off the heat.

You can serve this glaze in dipping cups for each person or pour directly onto your grilled chicken.  We serve it all together.  I also add grilled pineapples to the the platter so people can have more pineapple with their chicken.

Written by Sherron Watson


  1. I am convincing my husband (who was a big windsurfer in Hawaii back years ago) that he should take me to there for our 20th Anniversary next year. In the mean time, I will enjoy your beautiful chicken dish! :) So glad to "meet" you!

  2. Thanks Kay and I hope you get to the islands. It's always great to meet new friends! Welcome and feel free to leave comments and share ideas.

  3. I love to use pineapple in my cooking. It goes perfectly with chicken, pork and spicy sauces. I like the addition of ginger. Perfect summer dish :)

  4. Thank you Ben! My family loves warm pineapple better than it being cold..go figure...LOL


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