BROWN SUGAR PINEAPPLE CHICKEN - vhira.com




The chicken is marinated in a delectable pineapple sauce which doubles as the tantalizing Brown Sugar Pineapple Glaze that you brush all over your chicken after grilling.  This is one of my favorite methods of cooking – to reserve some of the marinade, whisk it with cornstarch and it instantly becomes your glaze – double the flavor WITHOUT double work!

The to-live-for marinade/glaze is a harmonious concoction of brown sugar, pineapple juice, lemon juice, ketchup, soy and Dijon for added depth and some spices.  This ingredient list might seem a bit lengthy but keep in mind, you are simply whisking the ingredients together and that is all your prep work for a total of maybe 5 minutes AND you have almost zero dishes – another fabulous thing about grilling.




Course: Main DishServings: 6 servingsCalories: 335kcalAuthor: Jen @CarlsbadCravings.com

Ingredients
  • 2 pounds chicken tenderloins or boneless skinless chicken breasts pounded thin

  • 1/4 cup olive oil

  • 2 teaspoons cornstarch

  • Chicken Marinade/Glaze:

  • 1 cup pineapple juice

  • 1/3 cup + 1 tablespoon packed brown sugar

  • 2 tablespoons lemon juice

  • 2 tablespoons ketchup

  • 2 tablespoons red wine vinegar

  • 1 tablespoon low sodium soy sauce

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon sriracha/Asian hot red chili sauce optional

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon ginger powder

  • 1/2 teaspoon onion powder

  • Garnish:

  • green onions

  • orange zest



Instructions
  • Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate reserved the glaze separately.

  • When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes. Meanwhile, grease and preheat grill to medium heat, 375 to 450°F.

  • Drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 5 to 6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)

  • Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove) and bring to a simmer (this can be done after the chicken is cooked if you don't have room on your grill). Once simmering, remove <g class="gr_ gr_98 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="98" data-gr-id="98">lid</g> and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.

  • Garnish chicken with orange zest and green onions (optional).


RECIPES AND IMAGE ADAPTED FROM https://realhousemoms.com







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