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From the kitchen of Lorie FangioFounder of A Taste of Paris 

Now that the sun is high in the sky it is the perfect time to take the cooking outside.  Pineapple BBQ Chicken is an ideal meal to serve for Father’s Day or any summer evening— Especially with a pop of sweet and tangy homemade BBQ sauce that will keep you diving in for more.

Pineapple BBQ Chicken

4 boneless, skinless chicken breasts

1 tablespoon olive oil

8 fresh pineapple rings

½ recipe BBQ sauce (see below)

Salt and pepper

Prepare BBQ sauce and preheat your outdoor grill to medium high heat.  Prepare chicken breasts by cutting them in half, creating 8 thin cutlets.  Using a pastry brush, coat all surfaces of the meat with olive oil and then salt and pepper the chicken on both sides. Place the chicken on the grill and cook for about 5 minutes before turning the meat.  Coat the cooked side of the meat with a generous amount of BBQ sauce. Cook another 5 minutes and turn chicken again, this time coat the other side of the meat with sauce and place a pineapple ring on each cutlet.  Cook for another 4-8 minutes until meat is cooked through.  Remove from grill and let stand tented with foil for 5 minutes before serving.

Homemade BBQ Sauce

2 tablespoons butter

2 cloves garlic, crushed

1 small onion, minced

½ cup pineapple juice

1½ cups ketchup

1/3 cup brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons dried mustard

2 teaspoons salt

1 teaspoon pepper

¼ teaspoon cayenne pepper

In a medium saucepan, melt butter and cook onions and garlic for about 5 minutes.  Add remaining ingredients and simmer for 20 minutes, stirring often. Store the sauce in the refrigerator.

Grilling Tips:

Let meat come to room temperature before cooking.

Oil the meat not the grill.

Don’t press on the meat when cooking, this presses out the juices.

Let meat stand for at least 5 minutes before serving to allow juices to redistribute.

For more of Lorie’s recipes visit our McKinney Kitchens page or visit her website

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