Grilled Hawaiian BBQ Chicken

Step 1

Strain and reserve the juice from the can of pineapple slices. Set aside.

Step 2

Combine BBQ sauce, ½ cup of reserved pineapple juice from can, soy sauce, sesame oil, minced garlic, and minced ginger in a small bowl. Measure out and reserve ½ cup of the marinade for later. Pour remaining sauce over chicken in a plastic storage bag. Refrigerate for 2 to 8 hours.

Step 3

Grill, basting with reserved sauce during last 5 minutes of cooking time. Continue cooking until chicken reaches an internal temperature of 165 degrees F.

Step 4

Brush both sides of pineapple slices with vegetable oil and add to the grill towards the end of the cooking time. Cook about 2 minutes per side, or until slightly softened and nice grill marks appear.

Step 5

Garnish grilled chicken with green onions and serve over rice.