Pineapple juice is used as a base for marinating chicken in many recipes. Like many citrus fruits, pineapple juice has a high acid content that penetrates meats and helps make them tender. The other ingredients added to the marinade are what determine the final flavor and style of the dish. For most marinade recipes that call for pineapple juice, you can either use fresh or canned juice.
Things You'll Need
- Pineapple juice
- Orange juice
- 1 Tbsp. ground cinnamon
- Medium saucepan
- Shallow baking dish or large freezer bag
- 2 sticks of cinnamon
- 4 whole cloves (optional)
- 4 boneless chicken breasts
- Heavy skillet
- Cooking oil
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Broiler pan
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Simple Sweet Pineapple Chicken
Combine 1 cup each of pineapple and orange juice in a medium saucepan. Stir in 1 tablespoon ground cinnamon. Bring the mixture to a boil and let simmer for five minutes. Remove the pan from the heat and allow the mixture to cool.
Pour the cooled juice mixture into a shallow pan or large freezer bag. Add the cinnamon sticks and cloves, if desired. Seal the bag or cover the pan with plastic wrap and refrigerate until chilled.
Lay the boneless chicken breasts in the pan or place them in the bag. Re-cover the pan or seal the bag. Refrigerate for two hours, turning the breasts in the juice mixture every 30 minutes.
Remove the chicken breasts from the marinade and sauté in 3 to 4 tablespoons of cooking oil over medium heat in a heavy skillet. Cook the chicken for five minutes on the first side, and then turn and cook for an additional five to seven minutes on the second side. The chicken is done when the flesh is white throughout, and the juices run clear.
Simple Teriyaki Chicken
Mix together 6 ounces of pineapple juice, 1/4 cup cooking oil, 3 tablespoons of dark brown sugar, 1/4 cup soy sauce, 1 teaspoon of minced garlic and 1 teaspoon of black pepper in a shallow baking pan or in a large freezer bag.
Place the chicken breasts into the mixture. Cover the pan or seal the zipper bag.
Place the chicken in the refrigerator and marinate for at least two hours, turning the meat every 30 minutes.
Preheat the broiler of your oven. Place the chicken breast on the broiler pan and cook the chicken for five minutes on each side, or until the chicken is cooked through and the juices run clear. You can also use a meat thermometer to check for doneness; when the thickest portion of the chicken meat registers at 165 degrees F, the chicken is done.