Low Sodium Hawaiian Barbecue Chicken

Savor the tropical flavors of Low Sodium Hawaiian Barbecue Chicken—a healthier twist on a classic favorite that doesn't skimp on taste! This recipe features tender, juicy chicken breasts marinated in a rich blend of unsweetened pineapple juice, low sodium soy sauce, honey, and warm spices like smoked paprika and ground ginger. A luscious pineapple glaze, made with crushed pineapple, takes this dish to the next level, delivering a sweet-savory balance in every bite. Whether grilled to perfection or baked in the oven, this recipe is ideal for those seeking a heart-healthy yet indulgent meal. Garnished with fresh cilantro and green onions, this dish is not only flavorful but also beautifully vibrant. Perfect for summer barbecues or weeknight dinners, this easy-to-make recipe proves that low sodium cooking can be mouthwateringly delicious!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup pineapple juice (unsweetened)
• 0.25 cup low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon smoked paprika
• 0.5 cup crushed pineapple (canned, no sugar added)
• 2 tablespoons green onions, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon vegetable oil

Directions

Step 1

In a medium bowl, whisk together the pineapple juice, low sodium soy sauce, honey, apple cider vinegar, garlic powder, ground ginger, and smoked paprika.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally 3-4 hours for maximum flavor.

Step 3

Preheat your grill to medium heat or set your oven to 375°F (190°C).

Step 4

Remove the chicken from the marinade, pat lightly with paper towels to remove excess liquid, and reserve the marinade.

Step 5

In a small saucepan, combine the reserved marinade and the crushed pineapple. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Allow it to simmer for 5-7 minutes until slightly thickened, stirring occasionally.

Step 6

If grilling, lightly oil the grill grates with vegetable oil to prevent sticking. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). If baking, place the chicken on a baking dish lined with parchment paper and bake for 20-25 minutes, until fully cooked.

Step 7

During the last few minutes of cooking, brush the thickened pineapple glaze onto the chicken to enhance the flavor.

Step 8

Remove the chicken from the grill or oven and let it rest for a few minutes before serving.

Step 9

Garnish the chicken with sliced green onions and chopped cilantro. Serve with additional pineapple glaze on the side if desired.

Nutrition Facts

Serving size	(1213.3g)

Amount per serving	% Daily Value*
Calories	1646.3

Total Fat 39.2g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 8.5g
Cholesterol 591.6mg	0%
Sodium 2833.3mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 4.6g	0%
Total Sugars 74.5g
Protein 224.3g	0%

Vitamin D 7.0IU	0%
Calcium 168.0mg	0%
Iron 9.0mg	0%
Potassium 2605.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.8%

Protein: 55.3%

Carbs: 22.9%