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Low-Carb

Hawaiian Chicken Breasts

Pineapple gives this chicken marinade a sweet kick, while a finish on the grill brings out even more fiery-fruity flavors.

THE POWER OF PAPAIN: The pineapple in these grilled Hawaiian Chicken Breasts contains papain, a potent digestive enzyme that aids the body in digestion by making it easier to break down proteins. This nutrient-packed fruit has also been found to help reduce pain and inflammation in the body.

Hawaiian Chicken Breasts

Servings
6

Ingredients

  • 1/2 cup unsweetened pineapple juice
  • 3 Tbs. reduced-sodium soy sauce
  • 2 Tbs. rice vinegar
  • 2 Tbs. sambal oelek, or other chile paste
  • 1 Tbs. coconut sugar
  • 1 Tbs. sesame oil
  • 1 tsp. sesame seeds, optional
  • 2 green onions, chopped
  • 6 5-oz. boneless, skinless chicken breasts

Preparation

  1. In large bowl, whisk together all ingredients except chicken. Transfer marinade to large zip-top freezer bag, and add chicken. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade, and place bag flat on a freezer shelf. Freeze for up to 2 months.
  2. To cook: Remove bag of frozen chicken from freezer and place on large dish. Thaw in fridge, 24 hours.
  3. Preheat indoor grill to medium-high. Remove chicken from marinade. Grill chicken, turning once, 15–18 minutes, until no longer pink inside and thermometer inserted into thickest part 165°F. (If you don’t have an indoor grill, broil chicken 7–9 minutes per side.)

Nutrition Information

  • Calories 162
  • Carbohydrate Content 2 g
  • Cholesterol Content 78 mg
  • Fat Content 3.5 g
  • Fiber Content 0 g
  • Protein Content 29 g
  • Saturated Fat Content 1 g
  • Sodium Content 168 mg
  • Sugar Content 1 g