Pineapple Sage Infused Grilled Chicken Recipe
Pineapple sage is an aromatic herb with a sweet, fruity scent reminiscent of fresh pineapple. Hydroponically grown pineapple sage offers a consistent and vibrant flavor that can bring an exotic twist to your dishes. In this recipe, we’ll harness the unique aroma of pineapple sage to craft a marinade for grilled chicken, imparting a delightful summery flavor.
Ingredients:
- Chicken Breasts: 4 boneless, skinless pieces
- Hydroponically Grown Pineapple Sage: 1/4 cup, finely chopped, plus extra for garnish
- Olive Oil: 3 tablespoons
- Lemon: 1, zested and juiced
- Garlic: 3 cloves, minced
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Red Pepper Flakes: 1/4 teaspoon (optional for some heat)
Instructions:
- Marinade Prep: In a mixing bowl, combine the finely chopped hydroponically grown pineapple sage, olive oil, lemon zest, lemon juice, minced garlic, salt, black pepper, and red pepper flakes (if using).
- Marinate Chicken: Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal or cover the dish and refrigerate for at least 2 hours, ideally overnight.
- Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through and slightly charred.
- Rest and Serve: Once grilled, let the chicken rest for a few minutes to lock in the juices. Then, transfer to a serving dish, garnish with additional fresh pineapple sage leaves, and serve hot.
Tip: Pineapple sage-infused grilled chicken pairs beautifully with a tropical fruit salad or light cucumber salad. The sweet and aromatic notes of the herb will evoke feelings of a tropical vacation right in the comfort of your home.