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Pineapple ginger chicken

This refreshing chicken is moist and full of great taste.
Pineapple ginger chicken
4 servings / 50 mins

Prep 10 min / Marinate 30 min / Cook 10 min

Ingredients

  • 3/4 cup (175 mL) crushed pineapple
  • 1 tbsp (15 mL) grated or minced fresh ginger
  • 1 large clove garlic, grated or minced
  • 2 tbsp (25 mL) sodium reduced soy sauce
  • 2 tsp (10 mL) extra virgin olive or canola oil
  • 1 lb (500 g) boneless skinless chicken breasts (about 3 to 4 small)
  • 2 tbsp (25 mL) chopped fresh mint
  • 1/2 tsp (2 mL) hot pepper sauce
Directions
  1. In a shallow dish, combine 1/4 cup (50 mL) of the pineapple, ginger, garlic, soy sauce and oil; set aside.
  2. Remove tenderloin from chicken and reserve for another use. On a cutting board, slice chicken breasts in half crosswise almost all the way through and open up like a book. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Place chicken breasts on preheated medium high grill for about 8 minutes, turning a few times or until no longer pink inside.
  4. Stir mint and hot pepper sauce into remaining pineapple and serve with grilled chicken.
Nutritional info per serving (1 of 4)
  • Calories: 173
  • Protein: 26 g
  • Total Fat: 4 g
    Saturated Fat: 1 g
    Trans Fat: 0 g
    Cholesterol: 67 mg
  • Carbohydrates: 8 g
    Fibre: 1 g
    Sugar: 7 g
    Added Sugar: 0 g
  • Sodium: 302 mg
  • Potassium: 395 mg

 Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.