We took Mama’s classic pineapple rings off the ham and put them on our grilled chicken breasts. This sweet-and-sour, quick-cooking dish is a real crowd-pleaser. Pineapple slices coated in brown sugar and Bourbon turn sweet and caramelized on the grill, and a salad dressing marinade makes the chicken tangy, moist, and tender. Perfect with a nice green spinach salad.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Prepare a medium-hot grill or preheat the broiler. If using the broiler, line two rimmed baking sheets with aluminum foil.
Step 2
While the grill or broiler is heating up, season the chicken breasts with salt and pepper and coat with the Italian dressing.
Step 3
In a bowl, toss the pineapple slices with the brown sugar, Bourbon, and a pinch of salt.
Step 4
Place the chicken on the grill or, if broiling, place on one of the prepared baking sheets. Grill or broil, 4 inches from the heat, turning once, for 16 to 20 minutes total, or until the chicken is slightly charred and the juices run clear when it is pricked with a fork.
Step 5
Place the pineapple on the grill or, if broiling, place on the second prepared baking sheet. Grill or broil, turning once, for 8 to 10 minutes total, or until the pineapple is slightly charred and the sugar has caramelized. Serve the chicken with the pineapple on the side.
