Ingredients
Chicken and Marinade
- 2 pounds chicken tenderloins or skinless chicken breasts, pounded thin
- 1/4 cup olive oil
- 1 cup canned pineapple juice
- 1/3 cup packed brown sugar
- 1 tablespoon packed brown sugar (additional)
- 1-2 tablespoons lemon juice (1 tablespoon for less tangy flavor)
- 2 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Asian chili paste (such as Sambal Oelek)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon onion powder
For Glaze Thickening
- 2 teaspoons cornstarch
Garnish and Serving
- Chopped green onions
- Additional Asian chili sauce (to taste)
- Lemon zest (for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, Dijon mustard, Asian chili paste, salt, garlic powder, ground ginger, and onion powder. Separate 1/3 cup of this marinade into a large freezer bag and whisk in 1/4 cup olive oil.
- Marinate the Chicken: Add the chicken tenderloins to the bag with marinade and refrigerate for 2 to 4 hours to allow flavors to meld. Refrigerate the remaining marinade separately; this will be used later as your glaze.
- Bring Chicken to Room Temperature: When ready to cook, remove chicken from refrigerator and let it sit at room temperature for 15 to 30 minutes for even cooking.
- Choose Cooking Method – Grill: Preheat and grease your grill to medium heat, aiming for 375 to 450°F. Remove chicken from marinade and pat dry thoroughly to ensure proper browning.
- Grill the Chicken: Place chicken on hot grill and cook undisturbed for 3 to 4 minutes per side until fully cooked through. Use a meat thermometer to check that internal temperature reaches 160°F; it will rise to 165°F with carryover.
- Prepare the Glaze on Grill or Stove: Add reserved marinade to a small saucepan, whisk in 2 teaspoons cornstarch, and place covered on the grill or stove over medium heat. Once it begins to simmer, remove lid and whisk constantly until the glaze thickens.
- Glaze and Garnish: Brush the cooked chicken generously with the thickened glaze. Garnish with freshly chopped green onions, lemon zest, and additional Asian chili sauce as desired. Serve with rice or your preferred side.
- Alternate Cooking Method – Stovetop: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Drain and pat dry chicken from marinade, then sear the chicken undisturbed for 2 to 3 minutes until golden brown on one side.
- Finish Cooking on Stove: Flip the chicken, cover the skillet, reduce heat to medium, and cook for an additional 3 to 5 minutes until done (internal temp 160°F with carryover to 165°F).
- Prepare Glaze and Coat Chicken: Whisk 2 teaspoons cornstarch into the reserved glaze and add to the empty skillet. Bring to a simmer, stirring occasionally until thickened. Return chicken to skillet and toss to coat with the glaze. Garnish as desired before serving.
Notes
- Marinating the chicken enhances flavor and tenderness—do not skip or shorten this step.
- Using canned pineapple juice provides consistent sweetness and acidity; fresh juice can vary in flavor intensity.
- To reduce spice, start with 1 teaspoon of chili paste and adjust to taste.
- For extra caramelization on the grill, patting the chicken dry is essential.
- Use a meat thermometer for best results to avoid over- or under-cooking the chicken.
- Glaze thickness can be adjusted by simmering longer or adding a little more cornstarch slurry if needed.
- Pair this dish with steamed jasmine rice or quinoa for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 19 minutes
- Category: Entree
- Method: Grilling
- Cuisine: Asian Fusion
