Tropical Piña Colada Chicken Breasts

The piña colada marinade adds tangy excitement to ordinary grilled chicken breasts.

Tropical Piña Colada Chicken Breasts
  • 6 boneless, skinless chicken breast halves (about 700 g total)
For piña colada marinade
  • ⅓ cup corn syrup
  • 225 g can crushed pineapple, undrained
  • 2 teaspoons soy sauce
  • ¼ cup rum (light or dark )
  • ¼ cup shredded, sweetened coconut
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  1. Place chicken in a shallow pyrex or glass baking dish.
  2. Place remaining ingredients in a blender and blend thoroughly to make a piña colada marinade. Cover, refrigerate and reserve ½ cup marinade until ready to use for basting.
  3. Pour remaining marinade over chicken, cover, and refrigerate 3 - 4 hours, or overnight.
  4. Preheat grill to medium-high heat. Grill chicken 3 - 4 minutes per side, basting with reserved ½ cup of marinade and turning the chicken frequently, until no pink remains and juices run clear. (see notes)
Frequent basting gives this chicken even more tropical flavour, but be sure not to baste it during the last 4 minutes of cooking, so the cooked chicken doesn't come in contact with marinade used on raw chicken.
An alternative method of cooking is to cook in the oven at 175°C for 20 minutes or until no pink remains.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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