Pineapple-Marinated Chicken Breasts

Step 1 is hard to parse. Rewritten below by me (a professional writer of technical instructions): Step 1a: Marinade base In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Step 1b: Salsa Transfer 1 tablespoon of the marinade base to a medium bowl and add the diced pineapple, red onion and cilantro. Toss until well mixed and set aside.

I don't like pineapple, can I leave this out of the recipe? Will it taste the same? (Ha! Just kidding! I love commenters who change or delete most of the ingredients and complain it didn't turn out right.)

The large bowl with the GRATED pineapple is the marinade. The medium bowl with 1 Tbsp, DICED pineapple, red onion, and cilantro is the salsa.

The first part of the second bowl is the second part of the first bowl which is party to the second pineapple omitting the second party of the party of the first pineapple in the second part of the first bowl. You're welcome.

Kate-- I agree with another cook here that a good idea would be to prepare the marinade, but don't add the grated pineapple, and let the breasts marinate for several hours, and then add the pineapple for the last 15 minutes.

Do NOT use canned pineapple--the bromelaine becomes denatured when cooked and doesn't have the same tenderizing effect. I used fresh precut pineapple because no one else in my house will eat pineapple. Less work, did the job.

This chicken was delicious, but boy, that recipe was unclear, and because of that, the comments were like the black/white, gold/blue dress!

Excellent. Made exactly as written with the exception of adding some lime juice and a finely diced jalapeno to the salsa. My pineapple was a little on the tart side which worked really well. Delivers exactly what it says it will, flavorful, tender, juicy chicken. I opted to grill these as kebabs which was a good choice. I think I will be adding grated fresh pineapple to a lot of chicken breast marinades as a secret weapon!

The salsa has ! CUP of diced pineapple, not 1 Tbsp, according to the recipe.

Peter - I’m reading it to mean: The marinade is the first half of Step 1, plus the grated pineapple & juice listed in Step 2. The second half of Step 1, where you transfer 1 T of liquid and toss with diced pineapple chunks, onions, and cilantro — that’s the “pineapple salsa” referred to in Step 4.

How does one grate a pineapple?

Step 1a: Marinade base In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Step 1b: Salsa Transfer 1 tablespoon of the marinade base to a medium bowl and add the diced pineapple, red onion and cilantro. Toss until well mixed and set aside. The salsa has 1 CUP of diced pineapple, not 1 Tbsp, according to the recipe.

I decided to deconstruct the recipe and use chicken pieces. I made the marinade (doubled)minus the grated pineapple and marinated the chicken pieces so they would absorb that yummy flavor. Also added fresh garlic. I will add the grated pineapple in the last 15 minutes of marinating. I’ll bake the chicken in the oven and think we’ll have some delicious sauce from the marinade and pineapple. I’ll add to the post after we’ve eaten and let you know how it was.

No, the salsa is the diced pineapple with red onion and cilantro and 1 tablespoon of the liquid you made in step one. The marinade is all the rest of that liquid and the grated pineapple.

Can this be made with canned pineapple?