1/2 large pineapple, peeled, cut crosswise into 1/2-in.-thick slices, divided
3 tbs. packed dark brown sugar
3 tbs. reduced-sodium soy sauce
2 tbs. Winn-Dixie ketchup
2 tbs. rice vinegar
1 tbs. Sriracha
One 1 1/2-in. piece fresh ginger, peeled, thinly sliced
1 tsp. canola oil, plus more for brushing
2 cups steamed Winn-Dixie long-grain white or brown rice, for serving
Prepare a grill for medium heat. Season chicken with salt.
In a blender, puree 1/2 of pineapple, sugar, soy sauce, ketchup, vinegar, Sriracha, and ginger until smooth. Strain through a fine-mesh sieve into a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer glaze for about 8 minutes, or until thickened and reduced by half.
Brush grill grates with some oil. Grill chicken for about 25 minutes, turning as needed, or until it is cooked through and still juicy. During last 5 minutes of grilling, baste chicken with pineapple glaze. Transfer chicken to a plate to rest for 10 minutes.
Meanwhile, coat remaining pineapple slices with 1 tsp. of oil and grill for about 4 minutes on each side, or until softened and lightly charred.
Divide chicken and pineapple among 4 plates and serve with rice.
Pineapple glaze can be made up to 1 day ahead, covered and chilled.
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