When it's this hot turning on the stove is just not an option. So I decided to make this Huli Huli chicken on the grill. Overall it was ok. The problem for me, and it's just me most likely, is it was too Pineapple-y. I could really taste the pineapple and it's not my favorite cooked flavor.
To make this lower in the carb count, I swapped the ketchup for sugar free ketchup (it's the only kind I use these days - can't even tell) and I swapped the brown sugar for Swerve Low Carb Brown Sugar.
I served it alongside this Spinach salad - which I will make again in a heartbeat. Sooo good.
Grilled Huli Huli Chicken
Recipe from Six Sisters Stuff
Serves 6
- 1/2 c pineapple juice
- 1/2 c brown sugar
- 1/3 c ketchup
- 1/3 c low-sodium soy sauce
- 1/4 tsp ground ginger
- 2 tsp minced garlic
- 6 boneless skinless chicken breasts
In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
Pour marinade into a large resealable plastic bag and add chicken.
Seal bag and place in the fridge for at least 4 hours (or overnight).
Remove bag from fridge, drain and discard marinade from chicken.
Grill chicken over medium-high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees F.
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