Brown Sugar Pineapple Chicken

If you enjoyed this video please Like & Subscribe
Brown Sugar Pineapple Chicken
INGREDIENTS
* 2 pounds chicken tenderloins OR skinless chicken breasts, pounded thin and cut into cutlets
* 1/4 cup olive oil
* 2 teaspoons cornstarch
Marinade/Glaze
* 1 cup CANNED pineapple juice
* 1/3 cup + 1 tablespoon) packed brown sugar
* 2 tablespoons lemon juice
* 2 tablespoons ketchup
* 2 tablespoons red wine vinegar
* 2 tablespoons low sodium soy sauce
* 1 tablespoon Dijon mustard
* 1-2 teaspoons Asian chili sauce (like Sambal Oelek)
* 1 tsp EACH salt, garlic pwdr, ginger pwdr
* 1/2 teaspoon onion powder
INSTRUCTIONS
1. Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.
2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
3. GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
4. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
5. Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove), and bring to a simmer (this can be done after chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
6. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).