Hey everyone! I am delighted to share one of my favorite grill pan recipes. This weekend I grilled Pineapple and Ginger chicken breasts and they were simply amazing. The pineapple flavor is mellow and mild while the ginger is very distinct and powerful.
I prepared a very simple marinade.
- 1 eight ounce can of crushed pineapple (I prefer Dole since it is packed in pineapple juice)
- 1 knob of ginger, peeled and chopped.
- ½ cup of water
- 1 tablespoon salt
Everything got mixed with my hand blender until the ginger was pretty well broken down. Ginger is so fibrous that it will never get smooth; you just want it broken down and incorporated. I put a whole boneless, skinless chicken breast in a gallon Zip-Loc, poured in the marinade and let it rest overnight in the refrigerator.
The next day I rinsed off the chicken and patted it dry. The chicken got a simple rub of paprika, chili powder and salt. The only reason I applied a rub was to give the chicken some color, all of the flavor comes from the marinade. I let the chicken warm on the counter for about ten minutes and then placed it into my grill pan that had been preheated on medium low for about five minutes. I wasn’t using my cast iron pan so I sprayed in a little Pam before I added the chicken. I placed some new aluminum foil on my brick and placed it on the thick side of the breasts.
I grilled the chicken for five minutes then flipped and grilled another five. I then flipped the chicken back over and inserted a thermometer into the thickest part of the breast. The chicken cooked another eight minutes until an internal temperature of 160 was reached (18 minutes total). The aroma of the ginger was incredibly intense the entire time the chicken was grilling.
Let the meat rest for at least five minutes before slicing to let the juices redistribute. I highly recommend this as a great way to jazz up chicken breasts. I have used this same marinade with pork tenderloin with spectacular results.