- 2 Lb. of Chicken Tenderloins
- 6 Oz. of Pineapple Juice
- 1/4 Cup of Honey
- 1/4 Cup of Brown Sugar
- 1/4 Cup of Soy Sauce
- 2 Tablespoons of Ketchup
- 1 Tablespoon of Dijon Mustard
- 1 Garlic Clove, minced
- 1 Tablespoon of Onion Powder
- 1 Fresh Pineapple (Optional), cut into chunks (canned pineapple tidbits also work well)
In a gallon-sized sealable plastic bag, combine pineapple juice, honey, brown sugar, soy sauce, ketchup, mustard, garlic, and onion powder. Knead bag until well-combined.
Add chicken tenderloins to marinade and knead bag to coat evenly.
Place in fridge 1-6 hours to marinade.
Heat griddle to medium-high heat and coat the surface with a thin layer of olive oil.
Place chicken on griddle and cook for approximately 8-10 minutes (until internal temperature reaches 165 degrees), turning chicken every two minutes.
(Optional) Add fresh pineapple to a different part of griddle and cook for 5 minutes, turning occasionally. Serve pineapple with chicken.