Bbq Chicken And Pineapple Recipes

Steps:

• Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix barbecue sauce, pineapple, garlic powder, and chili powder together in a bowl.
• Lay chicken legs in a 9x13-inch baking dish. Pour barbecue sauce mixture on top, making sure to coat all of the chicken. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour.
• Remove chicken from the oven and let cool 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place baked chicken on the hot grill and cook until browned on each side, 10 to 15 minutes.

Steps:

• Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
• Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.

Steps:

• Preheat oven 350 degrees.
• Wash chicken.
• Spray with non stick oil in a 9x13 inch baking casserole dish.
• Place chickens side by side, pressing firmly to get all of chicken into dish.
• Sprinkle salt and pepper lightly over both chickens.
• Open can of pineapple chunks and drain off juice add juice to chicken for moisture while cooking along with 2 cups of water. Set pineapple aside for later.
• Cover with foil and bake for 1 hour.
• Now add BBQ sauce, spreading evenly with brush. Cook for 8-10 minutes repeat.
• Add remaining BBQ sauce to top of chickens and top it off with your remaining pineapple.
• Bake for 30-45 minutes. Check to see if done and if not, bake another 30-45 minutes.
• This is great with stewed red skinned potatoes and baby sweet peas and strawberry short cake.

Steps:

• Mix all ingredients with a wire whisk (except chicken, pineapple slices, and cilantro). -- next add pineapple slices and let sit in marinade for about 1 or 2 minutes, then remove slices and place in separate bowl in frig.
• Place the chicken in the marinade and refrigerate at least 1 hour, or longer if time is on your side.
• After about an hour or so, remove the chicken from the marinade and cook marinade to a full boil on stove top, then simmer about 5 more minutes -- remove from heat and keep covered.
• -- Meanwhile, place chicken breasts on the hot BBQ grill (searing chicken uncovered about 4 minutes on each side to hold in juices). Next, grab the pineapple slices out of the frig and lay them on top of the chicken and cook covered until the grillin' is good and done! -- Or, if you'd like you can place the pineapple directly onto the grill for a nice charbroiled flavor -- it's really good.
• Grab a plate, toss a piece of chicken and pineapple on it, pour some marinade sauce over top and garnish with cilantro if it suits your buds -- eat this with some steamed rice and -- voila!

Steps:

• Whisk BBQ sauce, soy sauce, rice vinegar, ginger, sesame oil, honey, and garlic together in a large bowl until completely combined. Season with red pepper flakes and salt. Pour 1/2 of the marinade over the chicken. Marinate in the refrigerator for 4 hours. Set aside remaining marinade.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken and discard marinade.
• Cook on the preheated grill until browned and no longer pink in the center, brushing with reserved marinade and flipping as needed, 10 to 15 minutes. Add pineapple to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).