Pineapple Marinade for Chicken (or Pork)

We hit our first 80 degree day in Philly and you know what that means, time to fire up Bella! (My terracotta pig hibachi.) This three ingredient Pineapple Marinade for Chicken sounded like a winner-and it was:@) I opted to make kabobs and cubed my chicken before adding it to the marinade, also tossed in the onion and pepper (I used jalapenos, if you like 'penos folks they grill beautifully). Canned chunk pineapple rounded out the skewers and was the perfect addition! This marinade is a little sweet, a little salty and has a very nice hint of fruitiness.

It's great for a crowd since it doesn't have overly assertive flavors (garlic), alcohol or heat. I think it would be really good with pork too. While I let my meat marinate for over 30 minutes, long enough for the coals to get hot and ready to use, most reviews let it go longer. 

Since there isn't any oil in the marinade I made sure I oiled my grill grate well before adding the kabobs.

Another successful grilling adventure with Bella! 

The end:@)

Pineapple Marinade for Chicken (or Pork)-from Food.com

1 C pineapple juice
1/2 C brown sugar
1/3 C soy sauce
2 lb chicken breast or tenders

1. Heat juice, brown sugar and soy sauce until just before it boils. Remove from heat and allow to cool.
2. Add meat and marinate for at least 30 minutes-some folks let it marinate a lot longer. 
3. Grill or cook as desired.

Eat well and have a happy day:@)

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