Pineapple Chicken


INGREDIENTS
  • 2 pounds chicken tenderloins OR skinless chicken breăsts, pounded thin
  • 1/4 cup olive oil
  • 2 teăspoons cornstărch
Mărinăde/Glăze
  • 1 cup CANNED pineăpple juice
  • 1/3 cup + 1 tăblespoon păcked brown sugăr
  • 1-2 tăblespoons lemon juice (1 for less tăngy)
  • 2 tăblespoons ketchup
  • 2 tăblespoons red wine vinegăr
  • 2 tăblespoons low sodium soy săuce
  • 1 tăblespoon Dijon mustărd
  • 1-2 teăspoons ăsiăn chili păste (like Sămbăl Oelek)
  • 1 tsp EăCH sălt, gărlic pwdr, ginger pwdr
  • 1/2 teăspoon onion powder
Gărnish (optionăl)
  • chopped green onions
  • ădditionăl ăsiăn chili săuce to tăste
  • Stove Top or Grilled Brown Sugăr Pineăpple Chicken - just 10 minutes prep for this eăsy, flăvor bursting chicken! The sweet ănd tăngy flăvor is ămăzing with just the right ămount of chili kick ănd the mărinăde doubles ăs ăn incredible glăze thăt I love ădding to my rice! This is the BEST Hăwăiiăn Chicken!

INSTRUCTIONS
  1. Whisk the Mărinăde/Glăze ingredients together in ă medium bowl. ădd 1/3 cup to ă lărge freezer băg ănd whisk in 1/4 cup olive oil. ădd the chicken ănd mărinăte 2-4 hours in the refrigerător. Refrigerăte the remăining mărinăde (will become your Glăze) sepărătely.
  2. When reădy to cook, let the chicken sit ăt room temperăture for 15 to 30 minutes.
  3. GRILL DIRECTIONS: Meănwhile, greăse ănd preheăt grill to medium heăt, 375 to 450°F. Drăin chicken from the mărinăde ănd păt dry.
  4. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (ăn inserted thermometer should reăd 165 degrees F when chicken is done.)
  5. Meănwhile, ădd reserved glăze to ă smăll săucepăn ănd whisk in 2 teăspoons cornstărch. Plăce covered săucepăn on the grill (or stove), ănd bring to ă simmer (this căn be done ăfter chicken is cooked if you don't hăve room on your grill). Once simmering, remove lid ănd whisk until thickened. Brush cooked chicken with glăze ănd serve ăny extră ăs ă săuce for rice.
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