4 chicken breasts

1 c. sugar

¼ c. apple cider vinegar

1/4 c. pineapple juice

1/4 tbsp. lemon juice

1/4 tbsp. cornstarch (mixed with a bit of water to create a slurry)

1/4 medium to large pineapple roasted and chopped

1/4 medium onion finely chopped

1/4 red pepper finely chopped

1 and 1/4 peaches finely chopped

2-3 habanero peppers, roasted and finely chopped


Create a simple syrup in a large pot by whisking the sugar, vinegar, pineapple juice, and lemon juice over medium heat until the sugar dissolves. Turn up the heat and bring to a boil for 2 minutes. Turn off heat and let sit while prepping the other ingredients.

Stir the remaining ingredients into the syrup, stir in the cornstarch mixture. Bring the mixture to a boil. Turn down the heat to simmer for 5-10 minutes. The consistency should be syrupy and chunky.

Pour over chicken breasts.

Marinate for 2 hours or longer. Grill and enjoy.

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