1. In large bowl, whisk garlic, pineapple juice, ketchup, soy sauce, honey, vinegar, sriracha, ginger and oil. Makes about 2 1/2 cups.
2. Place chicken in large zip-top plastic bag; pour 1 1/4 cups garlic mixture over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 1 or up to 4 hours
3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 40 minutes or until internal temperature reaches 165°, brushing with remaining 1 1/4 cups garlic mixture every 10 minutes and turning once.
4. Serve chicken topped with cilantro, pineapple and/or green onions, if desired.
- 14 g Total fat
- 4 g Saturated fat
- 83 mg Cholesterol
- 848 mg Sodium
- 23 g Carbohydrates
- 0 g Fiber
- 19 g Sugars
- 15 g Added sugars
- 27 g Protein
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Nutritional Information
- 14 g Total fat
- 4 g Saturated fat
- 83 mg Cholesterol
- 848 mg Sodium
- 23 g Carbohydrates
- 0 g Fiber
- 19 g Sugars
- 15 g Added sugars
- 27 g Protein
Directions
1. In large bowl, whisk garlic, pineapple juice, ketchup, soy sauce, honey, vinegar, sriracha, ginger and oil. Makes about 2 1/2 cups.
2. Place chicken in large zip-top plastic bag; pour 1 1/4 cups garlic mixture over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate at least 1 or up to 4 hours
3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 40 minutes or until internal temperature reaches 165°, brushing with remaining 1 1/4 cups garlic mixture every 10 minutes and turning once.
4. Serve chicken topped with cilantro, pineapple and/or green onions, if desired.