Prep Time

20 min

Total Time

3 hrs

Calories per serving




Ingredients (8)
  • 1 cup (1 can 8.4 oz.) DOLE® Pineapple Juice
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons fresh lime juice
  • 1/3 cup less sodium soy sauce
  • 2 clove garlic, smashed
  • 3 green onions, cut into 1/2-in. pieces
  • 1 pound boneless, skinless chicken tenders, cut into 2-inch strips
  • 16 wooden skewers soaked in water
  1. Combine pineapple juice, brown sugar, lime juice, soy sauce, garlic, and green onions in  small saucepan and bring to boil for 5 minutes. Carefully pour out 3/4 cup mixture into a bowl to use for marinating the chicken.  Allow the marinade to cool.  
  2. Add chicken to the bowl with the cooled marinade.  Stir to coat the chicken.  Cover; refrigerate for at least 2 hours.
  3. Thread chicken pieces onto skewers.  Discard remaining marinade.
  4. Meanwhile, return saucepan to the stove and boil remaining pineapple mixture until slightly thicken.  Remove from heat and allow to cool. Reserve to use as a dipping sauce.
  5. Heat grill to medium heat and oil it with cooking spray.  Grill chicken until cooked through, about 5 minutes on each side.  Serve with reserved dipping sauce.

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