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6 serv.

80 min.

Medium

Ingredients

Ingredients

  • 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)

Steps

  1. 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.

  2. Add chicken tenderloins to marinade and knead bag to coat evenly.

  3. Place in fridge 1-6 hours to marinade.

  4. Heat griddle to medium-high heat and coat the surface with a thin layer of olive oil.

  5. Place chicken on griddle and cook for approximately 8-10 minutes (until internal temperature reaches 165 degrees), turning chicken every two minutes.

  6. (Optional) Add fresh pineapple to a different part of griddle and cook for 5 minutes, turning occasionally. Serve pineapple with chicken.

    Steps Image