Juicy pineapple chicken grilled with a sweet and savory marinade for a perfect gluten-free dinner.

Scale

1 ½ pounds thin-sliced boneless skinless chicken breasts

½ cup ketchup

¼ cup reduced sodium soy sauce

¼ cup light brown sugar

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon ground ginger

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 fresh pineapple, sliced into spears

Thinly sliced green onions (optional)

1. Add all ingredients except pineapple and green onions to a zip-top bag and coat chicken. Marinate at least 30 minutes or overnight.

2. Preheat grill to medium-high and oil grates.

3. Grill chicken 5 minutes first side, flip and cook 4–5 minutes more.

4. Grill pineapple spears, rotating every 2–3 minutes.

5. Garnish with green onions and serve immediately.

Use gluten-free soy sauce if needed.

Do not reuse marinade.

Let chicken rest before slicing.