The calendar reads ‘May’ and, for all intents and purposes, summer is on the horizon — but here in Seattle, rainy spring weather is not yet ready to give up the good fight. If you’re lucky enough to live an area that is ready to rock the BBQ, then this recipe is right up your alley. Gail and co. devised this for their own home cooking and we think you’ll enjoy it, too.
- 1 cup Monin Chipotle Pineapple syrup
- 3 tablespoons soy sauce
- 2 chicken breasts
- Combine syrup and soy sauce into a marinade, add the chicken and let it sit for at least a couple of hours, but up to overnight in the refrigerator as needed.
- Throw the marinaded chicken on the grill, or in the oven under the broiler if you’re not a BBQ-lover.
- Cook thoroughly.
- You can reduce over heat some of the left over marinade and use it as a side dipping sauce for your post-cooked chicken.