Brown Sugar-Pineapple Grilled Chicken
Rice and Sugar Snap Peas
Ingredients
- 1 (1.25-lb) container cored pineapple
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 Tbsp ketchup
- 1 Tbsp minced ginger
- 2 lb boneless, skinless chicken thighs (or use boneless chicken breasts)
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat grill to medium-high heat. Reserve ¼ cup juice from pineapple container. Cut pineapple into rings.
- Bring soy sauce, pineapple juice, sugar, ketchup, and ginger to a simmer in a medium saucepan over medium heat; cook 10 minutes.
- Meanwhile, sprinkle chicken with salt and pepper. Grill chicken, covered, 6 minutes per side or until done, basting with sauce halfway through grilling. Grill pineapple 2 minutes per side or until grill marks appear.
- Drizzle remaining sauce over chicken and pineapple.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable rice (any type)
- 1 (8-oz) pkg sugar snap peas, trimmed and thinly sliced
- 1 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Sauté snap peas in butter in a nonstick skillet over medium-high heat 2 to 3 minutes. Season with salt and pepper to taste.
Kid-Friendly Meal Plan
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