Lunch: Hawaiian Grilled Chicken and Pineapple

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Hawaiian Grilled Chicken and Pineapple

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1/2 cup pineapple juice
1/4 cup ketchup
1/4 cup low-sodium soy sauce
1 tablespoon minced ginger
4 cloves garlic, minced
Eight 6-ounce skinless, boneless chicken breasts
1 medium pineapple, peeled, cored and cut into 1/4-inch rounds
Salt and freshly ground black pepper

Instructions

In a large bowl, mix together the pineapple juice, ketchup, soy sauce, ginger and garlic. Reserve 1/4 cup of the marinade for basting. Pour the remaining marinade into a resealable plastic bag and add the chicken. Seal the bag and toss around to distribute the marinade. Marinate the chicken in the refrigerator for at least 4 hours or up to overnight. Preheat the grill to medium-high heat. Grill the pineapple 3 to 4 minutes per side, then keep warm. Remove the chicken from the marinade and pat dry. Sprinkle the chicken with salt and pepper, and then grill until cooked through, 5 to 6 minutes per side, basting with the reserved marinade every 2 minutes. Serve the chicken with the pineapple slices.
NotesA viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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