3. Grilling Method:
– Preheat the grill to medium-high heat (around 400 degrees Fahrenheit).
– Grill the chicken for 15-20 minutes, flipping it once halfway through, until the internal temperature reaches 165 degrees Fahrenheit.
4. Oven Method:
– Preheat the oven to 400 degrees Fahrenheit and lightly grease a baking dish.
– Place the chicken in the baking dish and bake for 20-25 minutes, or until the internal temperature in the thickest part of the chicken reaches 165 degrees Fahrenheit.
5. Serving:
– Meanwhile, take the reserved ½ cup of marinade and cook it in a small pot on the stovetop over medium heat until it slightly reduces.
– If desired, you can thicken the sauce by stirring a small amount of cornstarch and water together, and then adding it to the marinade.
– Serve the cooked chicken with the reduced marinade sauce.
Notes:
Storage:
– While marinating, it is not recommended to refrigerate the chicken for more than 2 hours, as the pineapple juice can break down the chicken and make it mushy.
– Leftovers can be stored in the refrigerator for up to 4 days.
– You can freeze this recipe before and after cooking.
– Before cooking, freeze the chicken in the marinade, then thaw it in the refrigerator overnight (it will continue to marinate as it thaws). Cook as directed.
