- 1/2 cup pineapple juice
- 1/2 cup Wagco Pineapple Balsamic Vinegar
- 1/3 cup light soy sauce
- 2 pounds chicken breast tenderloins or strips
In a small saucepan over medium heat, mix pineapple juice, pineapple balsamic, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear.
*Recipe may not look exactly like the picture, picture is just used as a reference.*