Pineapple Chicken Tenders

Pineapple Chicken Tenders

491
HJR 0

"Delicious little bites for an appetizer or a light meal with a salad!"

Ingredients 1 h 10 m {{adjustedServings}} servings 160 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
  2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
  3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
  4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
Tips & Tricks
Honey Mustard Grilled Chicken

See how to make a great marinade and basting sauce for grilled chicken.

Chili Lime Chicken Kabobs

See how to make a quick, flavorful marinade for grilled chicken kabobs.

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Reviews 491

  1. 722 Ratings

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DEBBIEWI
1/8/2004

This is a fantastic recipe..especially made on the grill. I'm concerned with the comment made by PJBAHR who said they saved the marinade and added pineapple tidbits and served on the side with the chicken. Please don't EVER reuse a marinade as a condiment or dipping sauce that raw chicken has been marinating in UNLESS you boil it first!...you run the risk of salmonella poisoning. (You should do this with any type of marinade, no matter what kind of meat is used). Thanks for the great recipe!

Crystal S
6/17/2010

Very tasty. Made a couple of changes to the 2nd round to suit my family's taste. Added 2 tablespoons sherry, 1 tablespoon sesame oil, 1/4 teaspoon fresh finely ground ginger, 1/2 teaspoon fresh pressed garlic. With the additional seasonings, this recipe is a power punch of flavor!!! Yum!

CLR
2/19/2007

Instead of BBQ'ing, I marinated the chicken for about two hours, then "fried" it in a 1/2 teaspoon of olive oil. I made a lot of extra marinade and warmed it up with some pineapple chunks. I served it over white rice, and used the extra marinade for a dressing for the rice. This recipe was incredible, and a huge hit at our dinner party. I can't wait to have it again!