Grilled Pinapple Chicken

I personally don't care much for eating my chicken the same way day in day out. I love trying out new marinades and have started even mixing fruits with my chicken (I grew up in a home where fruits and meats are kept appart).

This recipe is quick and easy and goes really well with rice or mashed potatoes. Serve it with a side salad that is not too overpowering and you have a quick and healthy dinner.

Serves 4 people

1/2  cup  cider or white wine vinegar (GF)
2  tbsp  oil
1/2 tsp crushed garlic cloves

1/2  tsp  ground cinnamon (you can increase it to up to 1 tsp if you like a very cinnamony taste)
1/2  tsp  chili powder
750gr boneless, skinless chicken breasts
1/2  cup  barbecue sauce (GF)
600 gr  pineapple, from a tin, cut into 1-inch-thick wedges
1/4  tsp  salt

For the marinade, combine vinegar, oil, garlic, salt, 1/4 tsp cinnamon and the chili powder. Cut chicken lengthwise into 1 to 2 cm thick strips. In an airtight container (or freezer bag), toss together chicken and marinade. Cover and marinate in the refrigerator 30 min. Alternatively you could freeze it and use it later.

For the sauce, stir together barbecue sauce and remaining 1/2 tsp cinnamon; set aside.

Heat a pan to medium-high heat. Remove chicken from marinade (discard marinade!!). Fry the chicken for about 4 minutes and then add the pineapple. Continue cooking for another 4 minutes - until the chicken is cooked through.

Serve with cinnamon-barbecue sauce. 

Tip:  If you chose to freeze the chicken with the marinade, defrost it and then continue as normal once you are ready to put this meal together.