Sweet and Savory Pineapple Chicken
Main Course
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Cook Time
5 h
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This pineapple chicken recipe is a delightful combination of sweet and savory flavors, perfect for a summer barbecue or a festive gathering. The chicken is marinated in a tangy pineapple sauce, then grilled to perfection. I've been making this dish for years, and it's always a crowd-pleaser. The hint of ginger and garlic adds a wonderful depth of flavor, while the liquid smoke gives it a subtle smoky aroma. It's best to marinate the chicken for at least 4 hours, or even overnight, to allow the flavors to fully develop. Serve it with rice or a fresh salad for a complete meal.
Ingredients (10 ingredients)
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20 ounce crushed pineapple in juice
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0.75 cup brown sugar
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0.5 cup soy sauce
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0.33 cup ketchup
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0.33 cup red wine
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0.25 cup Worcestershire sauce
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1 piece fresh ginger, minced
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1 clove garlic, minced
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4 drops liquid smoke (Optional)
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3.5 pound fryer chickens, quartered
Preparation (6 steps)
Combine Sauce Ingredients
Add 1 (20 ounce) can crushed pineapple in juice, ¾ cup brown sugar, ½ cup soy sauce, ⅓ cup ketchup, ⅓ cup red wine, ¼ cup Worcestershire sauce, 1 (1 inch) piece fresh ginger (minced), and 1 clove garlic (minced) into the Thermomix bowl.
Cook the Sauce
Cook the sauce for 30 Min./100°C/Stufe 2. Use the spatula to scrape down the sides of the bowl as needed.
Add Liquid Smoke
Add 4 drops liquid smoke (optional) to the sauce and stir for 10 Sec./Stufe 2.
Cool and Separate Sauce
Let the sauce cool completely. Transfer 1 ½ cups of the sauce to a bowl and refrigerate. Set aside.
Marinate Chicken
Place 3 (3 1/2) pound fryer chickens, quartered, in a large bowl. Pour the remaining sauce over the chicken and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours to overnight.
Grill Chicken
Preheat an outdoor grill to medium-high heat and lightly oil the grate. Remove chicken from marinade; discard excess marinade. Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 ½ cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).
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Created by
Charlotte Rodriguez
3
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Allergens
- Soybeans
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