Hawaiian Chicken with Grilled Pineapple and Zucchini

Talk about a flavor explosion! The BBQ sauce for this amazing chicken starts with pineapple juice, and then gets kicked up from there (and all the remaining ingredients are pantry staples). You can make the sauce in advance and keep it refrigerated until you're ready to use it (up to 3 days). 

Oh, and the sauce works great with shrimp too!

Hawaiian Chicken with Grilled Pineapple and Zucchini

1/2 cup unsweetened pineapple juice

1/4 cup ketchup

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon finely grated fresh ginger

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Cooking spray

4 boneless skinless chicken breast halves, about 5 ounces each

Salt and freshly ground black pepper

1 pineapple, cored and sliced into rings

1 zucchini, sliced crosswise into 1/4-inch thick rounds

Cooking spray

In a small saucepan, whisk together the pineapple juice, ketchup, soy sauce, brown sugar, Worcestershire sauce, ginger, garlic powder, and onion powder. Set the pan over medium heat and bring to a simmer. Simmer for 10 minutes, until thickened.

Coat a stovetop grill pan with cooking spray and preheat to medium-high.

Season the pineapple and zucchini with salt and pepper and add to the hot pan. Grill for 2 to 3 minutes per side, until you have grill marks and the pineapple and zucchini are crisp-tender. Remove from the pan and cover with foil to keep warm.

Season the chicken with the salt and pepper and add to the hot pan over medium-high heat. Grill the chicken for 2 to 3 minutes per side. Brush with some of the sauce and grill for 2 to 3  more minutes per side, until cooked through.

Serve the chicken with the grilled pineapple and zucchini, and serve extra sauce on the side.

Serves 4