Pineapple Rum Balsamic Grilled Chicken

Pineapple Rum Balsamic Grilled Chicken

Ingredients:

  • 1 cup Pineapple Rum White Balsamic from The Tree and Vine
  • 2 tablespoons Smoked Chili EVOO from The Tree and Vine
  • 3/4 cup ketchup
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon freshly minced ginger
  • 1 pound boneless chicken breast
  • 1 pineapple, sliced into half-rings

Directions:

  1. In a large bowl, create the marinade: Whisk Pineapple Rum White Balsamic, 1 tablespoon Smoked Chili EVOO, ketchup, soy sauce, brown sugar, garlic, and ginger until combined.
  2. Add chicken and marinade to a large Ziploc bag. Marinate in fridge for at least 2 hours or overnight.
  3. Oil your grill grates and grill the chicken, basting with marinade, until charred and cooked through (roughly 8 minutes per side).
  4. Toss the pineapple half-rings with the rest of the Smoked Chili EVOO and grill until charred, 2 minutes per side.
  5. Garnish chicken with pineapple and green onion before serving.
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