The sweet tartness of pineapple pairs perfectly with sage in this delightful, yet simple chicken marinade recipe.
Jump to RecipeWell, it’s been about a month since the last time I posted a marinade recipe, plus it’s grilling season now, so… I figured it was high time to get another chicken marinade on the blog! This time I’m pairing pineapple and sage for a sweet, tangy chicken that’s easy to make and delicious to enjoy.
All you have to do for this recipe is whisk together the pineapple juice (I use canned juice), olive oil, finely chopped fresh sage, and ground black pepper.
Once your marinade is evenly mixed, pour it over your chicken. Marinate your chicken in a silicone or plastic bag, or shallow, covered dish. Marinate for at least 2 hours, though overnight is best.
Once your chicken has marinated, place it onto a lined baking sheet and bake at 400 degrees Fahrenheit for 20-30 minutes. Your chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
And that’s all there is to it! Whip up a couple of quick sides and you’ve got a full meal. If you need some side-spiration, check out the Hookom on Health side archives here.
Pineapple Sage Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts
- 3/4 cup pineapple juice
- 2 tbsp olive oil
- 1 tbsp fresh sage finely chopped
- 1/4 tsp ground black pepper
- 1/4 cup fresh pineapple, chopped to garnish optional
Instructions
- Whisk together olive oil, pineapple juice, sage, and ground black pepper.
- Marinate chicken breasts at least 2 hours (overnight is best).
- Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with foil or parchment paper.
- Place chicken onto prepared baking sheet and spoon any extra marinade evenly over chicken breasts.
- Bake for 20-30 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Garnish with fresh pineapple, if desired.
Notes
- If using dried sage instead of fresh, use 1/3 the amount.
- Chicken can be marinated for up to 48 hours.