Off Skillet Empire: Grilled Pineapple Chicken and Green Beans

As I write this, we await the decision of the Bucs. Personally, I think they should take me. I don't have any off-blog troubles that are media-worthy, and I can fumble just as well as Jameis.

Okay, to the recipe...I've got tons of chicken, so I apologize if there is any monotony in the recipes. I'm doing this one from memory.


-1 bottle Sweet Baby Ray's Hawaiian BBQ Sauce
-Boneless skinless chicken breasts (3 or 4)
-1 can sliced pineapples
Green beans:
-6 slices bacon
-1.5 lbs green beans
-1/2 cup brandy 
-1/4 cup chopped almonds

Thaw the chicken and soak in the BBQ sauce, and let marinate overnight.

Once it's marinated, start by tossing the brandy, the bacon, and the almonds into a pot to get the bacon cooking.


Yes, I know it looks kind of nasty. Nasty, like the kind of situation Tampa Bay's newest QB could be getting himself into. Move past the inevitable and add some green beans and water, and cook on low. Add a little more brandy once it's mostly cooked for a bit more of the flavor.

Cook the chicken on the grill at around 350°F, pouring on the marinade as it cooks. When it's nearly done, throw on the pineapple slices to get some nice grill marks on them.


You know what do to next - plate it and enjoy it.


This was a pretty quick-and-easy one, but things are still a bit hectic and I'm dedicated to bringing you a new recipe each week. As always, I'm welcome to suggestions, and if you've got a recipe idea (or just a list of ingredients), post it in the comments and I'll see what I can do!

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