Grilled Pineapple Chicken

As promised last week, I'm back again today to share another delicious grill recipe with you.  This one was so good, my husband didn't even blink an eye when I said we would be having ti two weeks in a row (we ate it all up the first time before I even got a chance to take any photos!)

This chicken tastes amazing.  The marinade comes together in minutes and can be made the night before, or before you leave for work in the morning.  The combination of the sweet pineapple and the soy sauce give the chicken a tremendous flavor.  Give it a try at your next cook out!

Pineapple Grilled Chicken
Adapted from: Six Sisters Stuff

Ingredients:

• 2 Large boneless skinless chicken breasts (about 1 - 1.5 lbs)
• 1/2 cup diet lemon-lime pop such as Sierra Mist or Sprite (regular pop works too)
• 1/2 can crushed pineapple (pineapple chunks or tidbits work too if that's what you have on hand!  If using bigger chunks of pineapple make sure to drain all of the pineapple juice in the can for the marinade)
• 3 TBSP soy sauce
• 4 TBSP brown sugar

Directions:
To begin, mix up your marinade in a large bowl (preferably one with a tight lid).  To mix the marinade, mix up your lemon-lime pop, pineapple (including all of the juice from the can), soy sauce, and brown sugar.  Mix until sugar is dissolved
Place chicken in marinade.  I like cut the breasts in half so they soak up the marinade better (and then they are better portion sizes! The boneless skinless chicken breast from my meat department are always so huge!).  Place lid on bowl and shake well (hold the lid on tight!) to coat the chicken well with the marinade.  If you don't have a lid for your bowl, you can just stir the chicken into the marinade.
Refrigerate for at least four hours (preferably overnight or all day while you are at work - better flavor :))
Grill chicken until internal temperate is 165 degrees and no longer pink in the middle.
This chicken goes great with homemade bread and corn from the freezer - or fresh corn on the cob!

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