Grilled Pineapple Balsamic Barbecue Chicken
1 1/2
lbs boneless skinless chicken breast 1/2
cup barbecue sauce of your choice 1/4
cup The Shoreline Vine Pineapple White Balsamic 2
tbsp Tamari or low sodium soy sauce 1-2
garlic cloves, minced 1 tsp
freshly grated ginger 1 tsp
Sriracha (optional) 2
cups pineapple, sliced The
Shoreline Vine Extra Virgin Olive Oil to brush on the pineapple before grilling Chives,
thinly sliced, to garnish

Mix
together the barbecue sauce, balsamic, soy sauce, garlic, ginger and Sriracha
if using. Marinate the chicken in the mixture for at least 30-45 minutes or
overnight. When ready to cook, remove chicken from the marinade (letting the
excess marinade drip off). Brush the pineapple slices with olive oil and grill
the chicken and pineapple for 4-5 minutes per side or until cooked through.
Pour remaining marinade into a small saucepan and heat on medium-high heat.
Bring to a boil. The sauce thickens and reduce slightly. Arrange the pineapple
slices on a platter, placing the chicken on top. Drizzle the remaining sauce
over the chicken and pineapple and sprinkle with chives before serving.