Pineapple, Sweet Potatoes & Chicken
Pineapple, Sweet Potatoes & Chicken Image

Pineapple, Sweet Potatoes & Chicken

Serve this Polynesian-inspired chicken dish with grilled garlic bread and mixed green salad. Served with sweet potatoes and pineapple, this makes a great substitute to traditional turkey dinner.

4
servings
15 min
PREP TIME
1 hr 05 min
TOTAL TIME

Ingredients

Vegetables

2 small sweet potatoes, peeled, cut up

1 (20-ounce) can pineapple chunks in juice, drained, reserve juice

1 medium onion, cut into eighths

Butter Sauce

1/4 cup Land O Lakes® Butter melted

1/3 cup reserved pineapple juice

1 tablespoon soy sauce

Chicken

1 (3- to 4-pound) frying chicken, skinned, cut up

Garnish

Chopped fresh parsley, if desired

Salt, to taste

Pepper, to taste

How to make

  1. STEP 1

    Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.

  2. STEP 2

    Meanwhile, place sweet potatoes, pineapple and onion in center of 18-inch square heavy-duty aluminum foil.

  3. STEP 3

    Combine all butter sauce ingredients in small bowl. Drizzle half of sauce over sweet potato mixture. Bring edges of aluminum foil up to center; tightly seal top and sides.

  4. STEP 4

    Place chicken on grill over drip pan; brush with remaining butter sauce. Cover; grill, turning occasionally, until fork tender (50-60 minutes).

  5. STEP 5

    Place sweet potato bundle on grill over direct heat during last 30 minutes of chicken grilling time. Grill, turning once, until potatoes are tender (25-30 minutes). Sprinkle with chopped fresh parsley, if desired. Salt and pepper to taste.

Nutrition

410Calories
16Fat (mg)
115Cholesterol (mg)
340Sodium (mg)
34Carbohydrates (g)
1Dietary Fiber
34Protein (g)

Reviews

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  May 31, 2012

This was alright. We really liked the sweet potato - pineapple combo as a side. The meat was good, extremely juice, just didn't have a wow flavor to it. I would make again, marinating the chicken first to give some added depth and flavor. We used bone-in skin-on thighs and boneless skinless breasts.

— says JenR
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