2½ lb. chicken tenderloins or chicken breasts cut into strips
Instructions
Blend the marinade ingredients together in a blender until smooth. Pour over the chicken (it's OK if the chicken is still frozen) and refrigerate in a sealed container for 24 hours.
Grill on both sides until done, basting the chicken generously with extra marinade once before flipping.
Notes
To clarify, you are using the pineapple *chunks* in the marinade, not the juice.
Recipe by Briana Thomas at https://www.briana-thomas.com/pineapple-marinated-chicken/