Name: Honolulu Barbecue Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 knob fresh ginger (about 4-inches/ 10 cm long); 1 1/2 cups pineapple juice; 1/3 cup Low sodium soy sauce; 2 Tbsp dark brown sugar (packed); 2 Tbsp canola oil; 1/4 tsp kosher salt (or to taste); 4 boneless skinless chicken breasts (6 oz/ 170 g, trimmed); 2 Tbsp very thinly sliced green onions (for garnish)

Honolulu Barbecue Chicken

Prep Time 15

Cook Time 10

Total Time 25

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Servings

Ingredients

1 knob fresh ginger about 4-inches/ 10 cm long
1 1/2 cups pineapple juice
1/3 cup Low sodium soy sauce
2 Tbsp dark brown sugar packed
2 Tbsp canola oil
1/4 tsp kosher salt or to taste
4 boneless skinless chicken breasts 6 oz/ 170 g, trimmed
2 Tbsp very thinly sliced green onions for garnish

Instructions

1 Grate unpeeled ginger on large holes of a grater. Gather grated ginger, and squeeze juice into a small bowl. Measure out 1 Tbsp (15 mL) ginger juice. Discard grated pulp.2 In a medium bowl, whisk together measured ginger juice, pineapple juice, soy sauce, brown sugar, canola oil and salt. Place half of the mixture in an airtight container and refrigerate; reserve for sauce.3 Place chicken breasts in a resealable plastic bag; add remaining marinade, and squeeze out excess air. Marinate in refrigerator overnight; turn as needed to evenly coat.4 To make sauce, remove reserved marinade from refrigerator, and boil in a small saucepan over high heat until slightly thickened, about 3 to 5 minutes; set aside.5 Preheat grill to medium. Clean it with a stiff brush, then rub with canola oil. Remove breasts from marinade, and shake off excess. Discard marinade.6 Grill until cooked through, about 4 minutes per side or until internal temperature registers 160 F( 70 C) on an instant-read thermometer inserted into thickest part of breast.7 Spoon sauce over breasts, and sprinkle with green onions; serve hot or at room temperature.
Source: canolainfo.org