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pineapple soy sauce honey garlic red pepper chicken onion brown sugar lime juice jalapeno pepper fresh cilantro
Viewed: 90 - Published at: 7 years agoIngredients
- 8 ounces unsweetened pineapple, crushed (with juice)
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, crushed
- 4 chicken breast halves, skinned and boned (6 ounces each)
- 1/2 cup onion, diced
- 1/4 cup brown sugar, packed
- 2 tablespoons lime juice
- 1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
- 1 teaspoon fresh cilantro, minced
Method
- Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
- Place the pineapple juice in a shallow nonmetal dish.
- Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
- Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
- Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
- Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
- Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
- Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
- Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
- Pour over the chicken.
- Top with the salsa.
- To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
- Pack the salsa in a separate freezer-quality plastic container.
- To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.
