Daytona Pineapple Chicken

Daytona International Speedway is the pinnacle of NASCAR racing, famous for its history, fans, and drivers alike. The Daytona 500 is the opening race for the NASCAR cup season, making it one of the most important races of the year. A win at Daytona can set the tone for the rest of the cup series. It’s no wonder that this speedway and the Daytona 500 are often called the “Superbowl of NASCAR” and the “Great American Race.” After all, it was the founder of “America’s Football Team,” Clint Murchison Jr., who invested in Daytona International Speedway to help start construction!

For us, the second-best part of visiting Daytona is the easy access to the beach once the race is over. There’s nothing like taking in the calming ocean after the adrenaline rush of a race. That’s what inspired our next recipe. It’s perfect for showcasing your grillmaster's talents while impressing your friends and family with a beautiful presentation.

Ingredients

1 pound chicken breasts

4 cups water

¼ cup Kosher salt

1 medium-size pineapple, cut in half lengthwise

2 tablespoons olive oil, plus more to brush grill and chicken

2 tablespoons brown sugar, optional

2 cups cooked rice

1 cup coconut milk, stirred well

Sesame seeds, for garnish

Sauce

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

1 tablespoon garlic paste

½ cup chicken stock

1 tablespoon corn starch

1 tablespoon water

Salt and pepper to taste

Preparation

1. Dissolve the Kosher salt in the water in a large container. Add the chicken breasts, cover, and put in the refrigerator for at least 30 minutes.

2. Prepare and preheat the grill to medium-high. Oil the grill by brushing olive oil on the grates.

3. Cut the pineapple in half. Using a sharp knife, carefully cut around the edges, making sure to leave about ½ inch on the sides so as to not cut through the pineapple skin. Then cut lengthwise into thirds, with the middle core and two flesh sides. Then cut into cubes, again making sure to not cut into the skin. Carefully scoop out the flesh and discard the core. Keep the pineapple halves for serving as bowls.

4. Place the pineapple chunks into a bowl and drizzle with olive oil and brown sugar (optional). Lightly toss and then place onto skewers.

5. Drain the chicken and brush with olive oil and lightly season with salt and pepper (optional)

Cooking

1. Grill the chicken by placing it on the hottest part of the grill and cooking it, undisturbed except to occasionally lift to check for grill marks. Once the chicken has browned on one side, flip to the other side and move to a lower heat area of the grill to finish cooking. Use a thermometer to check that the temperature is at 160 degrees Fahrenheit on the thickest part before removing it.

2. Simultaneously, grill the pineapple in a lower heat section of the grill. Rotate occasionally to get grill marks all over. Cook for 6-8 minutes, until slightly charred on all sides.

3. Remove the chicken and lightly cover to let it rest while making the sauce and rice.

4. In a medium saucepan, add the hoisin, soy, brown sugar, and garlic and cook over medium heat until bubbly. Add the chicken stock, salt, and pepper to taste, and bring to a boil. Reduce heat, add pineapple, and simmer. Mix the cornstarch in with the water and then add to the sauce to thicken if needed. Stir occasionally until the sauce has thickened and reduced.

5. In a medium pan, add the cooked rice and coconut milk over medium-low heat. Stir occasionally until the milk cooks into the rice, and the rice becomes sticky.

6. Add the chicken to the pineapple sauce and stir until chicken is evenly coated with sauce.

7. Assemble the dish by placing rice in one half of the pineapple bowl and the chicken-pineapple in the other. Garnish with sesame seed and serve!