Hawaiian Marinated Chicken With Pineapple Salsa

I came across the recipe for this marinade on Pinterest recently and it is definitely a keeper. I have been looking for a Hawaiian marinade, and this is the best by far that I have tried. The recipe called for pineapple juice, so I decided to grill some of the leftover pineapple in the marinade to serve over the chicken as a salsa.

Hawaiian Marinated Chicken With Pineapple Salsa

Ingredients

Two raw chicken breasts

1/3 cup unsweetened pineapple juice

¼ cup low-sodium teriyaki sauce

¼ cup ketchup

1 tablespoon minced garlic

1 tablespoon brown sugar

1 tablespoon ground ginger

½ cup diced pineapple, drained

Directions

1. Mix all sauce ingredients in a large Ziploc bag until combined.
2. Trim chicken of all fat and membranes. Cut deep slits roughly ¼ inch apart all across the chicken breasts to allow the marinade to penetrate.
3. Add the chicken breasts to the Ziploc bag. Marinade the chicken for at least two hours.
4. Preheat a pan over medium heat for several minutes. Remove chicken from marinade and slightly brown each side of the chicken in the pan, roughly one minute per side.
5. Remove the pan from the eye and reduce the heat. Pour remaining marinade over the chicken and return the pan to the eye when the eye has cooled to low heat. Cover chicken and allow to cook over low heat for eight to ten minutes.
6. Flip chicken and allow the other side to cook over low heat for eight to ten minutes. Check to make sure that the chicken is fully cooked. Remove to serving plates and pour most of the remaining sauce over the chicken.
7. Pour drained pineapple into the sauce remaining in the pan. Cook over high heat until coated in sauce and browned slightly.
8. Serve immediately. 

Happy eating!

--Alyssa