Grilled chicken, pineapple, caramelized onions, garlic (lots of garlic), and wild grain rice are flavors that transport me back to summer evenings at my aunt and uncle’s house in North Truro on Cape Cod.

My Uncle Frank would man the grill while I stood beside him watching the sky change from pale blue to streaks of purple, pink, and orange as the sun set over the Atlantic Ocean.

While I marveled at the sunset and asked my 100th question of the day—because as a child I never stopped asking questions—he would start grilling the chicken and pineapple for dinner.

I love recreating the flavors of childhood, especially the ones that remind me of vacation. If you grill chicken over the weekend, this is also a great way to use up leftover grilled chicken.

Grilled Chicken with Pineapple, Caramelized Onions, and Wild Rice

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• Author: Christina Marks
• Total Time: 1 hour 15 minutes

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Description

This recipe is bright, savory, and just a little nostalgic—perfect for a simple dinner that feels a bit like vacation.

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Ingredients

Units USM Scale 1x2x3x

• 4 pounds chicken
• 500 grams wild rice or farro
• 32 ounces vegetable broth
• 1 bay leaf
• 1 Tbsp olive oil (for the rice or farrow)
• 2 Tbsp olive oil (for the sauteed onions)
• 2 Tbsp butter
• 4 cups onions
• 2 Tbsp garlic, chopped
• 3 Tbsp brandy
• 1 tsp maple syrup
• 2 cups pineapple
• 3/4 cup chicken broth or vegetable broth
• 1/8 tsp allspice
• Parsley for garnish
• Salt and pepper, to taste

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Instructions

1. Wash the rice in a bowl of water, then strain.
2. Bring the vegetable broth to a boil in a large pot.
3. Add the rice or farro, bay leaf, olive oil, and salt to taste.
4. Cover and cook for 30–40 minutes.
5. While the rice cooks, prepare the sauce.
6. In a sauté pan, combine the olive oil and butter and melt over medium heat.
7. Add the onions and cook for 10–15 minutes, stirring occasionally.
8. Add the garlic and cook for another 2–3 minutes.
9. Add the brandy and allow it to simmer for about 5 minutes, or until the alcohol has burned off.
10. Stir in the maple syrup. Add the pineapple, broth, and allspice, and stir to combine.
11. Cook for another 5–10 minutes to allow the flavors to meld.
12. Season with salt and pepper to taste.
13. Meanwhile, grill the chicken until cooked through.
14. Pour the sauce on top of the rice or farro
15. Top with grilled chicken
16. Garnish with Parsley

• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Dinner
• Method: Grilling, Sautéing
• Cuisine: American