As I mention last week, for this grilled chicken I used some of the juice from the pineapple cheesecake to marinate these chicken breasts. The grilled chicken breast are very tender due to the pineapple juice which contain enzymes that break the protein in chicken, therefore tenderize the chicken and gives them a nice flavor as well.
3 chicken breasts split in half
3~4 cloves garlic mince
½ cup pineapple juice
1 tablespoon sesame oil
1 tablespoon soy sauce
Parsley finely chopped
Salt and pepper to taste
Add all the above ingredients to the chicken breast and refrigerate for at least 2 hours.
Grill the chicken breast and serve hot.
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