Grilled Pineapple Tomato Chicken
A tasty chicken marinade that uses pineapple, tomato paste, and spices.
Ingredients
- 1 3lb. Bag chicken thighs (trim off fat)
Marinade
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup pineapple tidbits (pureed)
- 1/2 Can tomato paste (about 3 ounces of tomato paste)
- 1 tablespoon lemon juice
- 3 cloves minced garlic
- 1/2 teaspoon coarse salt
- 1/2 heaped teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground pepper
- 1/8 - 1/4 teaspoon cayenne
Marinade
(Optional)
- 2 tablespoons chopped cilantro
- 1/8 teaspoon pepper flakes
Note
- Prep time for the marinade is 10 minutes. The chicken should marinate overnight for the best flavor. Cook time is about 10 -12 minutes.
- If you have people that don't like cilantro, leave it out of the marinade. Although, I do recommend topping the chicken with fresh chopped cilantro.
Directions
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Marinade
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Step 1
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| Measure 1/3 cup of pineapple tidbits and puree. Add this into a bowl with the remaining marinade ingredients and mix together. Reserve 1/3 cup of the marinade for basting. |
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Step 2
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| Place fully defrosted chicken thighs into a large Ziplock bag and pour marinade into the bag. Seal the bag, making sure to push out the air. Place in the refrigerator to marinate for 24 hours with the reserved marinade. |
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Step 3
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| To cook, grill the chicken on medium heat for about 5-6 minutes per side or until cooked through. About 1-2 minutes before removing from the grill, baste with the reserved marinade. Remove chicken to a clean plate and serve. |
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