Pineapple Chicken With Grilled Zucchini
- 2 pounds chicken thighs w/ skin, I didn't eat the skin, but used it to hold in flavor
- 2 tablespoons olive oil divided
- 1 tablespoon soy sauce
- 2 cups pineapple diced
- 3 zucchini quartered length wise
- 1/2 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- pepper
- or the chicken, I placed the chicken thighs in large bowl, then covered it with 1 TBSP olive oil, soy sauce, and pineapple. Once everything was in the bowl, I mixed it well to ensure the chicken was covered. Place in the refrigerator for 2 hours. We BBQ'd the chicken after it marinaded, but you could also bake it if needed. For the zucchini, I cut the ends off then quartered lengthwise, laying them on a cutting board. I brushed both sides with 1 TBSP olive oil, garlic powder, salt, and pepper. We cooked these for about 4-5 minutes on each side, then brushed each piece with balsamic vinegar, cooking for another 1-2 minutes.
- We had leftover chicken so we warmed that up the next day and used it as a great salad topper. YUM!
chicken, olive oil, soy sauce, pineapple, zucchini, garlic, balsamic vinegar, pepper
Taken from www.yummly.com/recipe/Pineapple-Chicken-With-Grilled-Zucchini--1068974 (may not work)