The days get warmer and warmer, encouraging you to fire up the pool’s pumping and draining system and go back in after a long winter. You’ve checked your water chemical balance and prepared for the first get-together of the season.


Whether or not they go in pizza, pineapples are a synonym of spring. Their sweet, tangy flavor makes these fruits a fantastic addition to any grilling endeavor, but none so much as today’s recipe: Hawaiian BBQ Chicken.


Get a medium heat going in your grill, and let’s get cooking!


Ingredients
Chicken: as much as you want, but about 8 pounds for 6 servings

2 tablespoons of vegetable oil

½ of a pineapple or a 20-ounce can of slices in juice


For the sauce

½ cup of BBQ sauce

¼ cup of soy sauce (reduced in sodium if you prefer)

2 teaspoons of sesame oil

2 teaspoons of minced garlic

1 teaspoon of minced ginger


Steps
1. Bring the sauce ingredients together into a bowl. Divide it into two containers, one of them a bowl. Let the chicken marinate in the bowl with the sauce. For a full marination, refrigerate the chicken in the sauce for 8 hours, covered.


2. Properly grill the chicken. Remember that, in order to avoid diseases, chicken must be cooked to an internal temperature of 165 Fahrenheit. During the last few minutes of cooking, cover the chicken with plenty of sauce.


3. The pineapples should cook quickly. About 2 minutes per side is enough.


Serve with a salad or rice for a more complete meal. Keep some of the sauce on the side for each person to add to their plate as they see fit. You can also bring in some pepper flakes for a hotter meal.