The blend of BBQ sauce and pineapple yogurt gives this chicken a delicious and satisfying flavor.
Using a sharp knife, chop chicken breasts into pieces (1 pound makes about 20 pieces). Set aside.
In a medium bowl, whisk together BBQ sauce and the yogurt until all is combined. Add chicken into the mixture to marinate. Cover the bowl with plastic wrap and let it sit in the fridge for at least two hours or preferably overnight.
When ready to cook, preheat a large skillet over medium-high heat and drizzle it with olive oil or cooking spray. Remove chicken from marinade and place it into the skillet. Cook pieces for about 5-8 minutes, then flip to cook other side for another 3-5 minutes. Once fully cooked, remove from skillet.
Serve immediately over quinoa, rice, or veggies with pasta.
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So simple and delicious! I forgot to prep the marinade in the morning but 20 minutes worked pretty well. I can only imagine how much better this will be with the full marinade time. Next time I’ll probably reserve a couple tablespoons of the marinade before I add the chicken and to spoon over the quinoa. Thanks for sharing!!
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Katie {OhShineOn} on 2.21.2012
That’s exactly what I use – Chobani pineapple Greek yogurt
Lucinda on 2.14.2012
The only pineapple yogurt that I can find is greek yogurt…will that work?