Pineapple Chicken Recipe

THE WAY TO MAKE PINEAPPLE CHOOK

You are going to loooooove how smooth this Pineapple bird is!  The sticky sweet and tangy pineapple hen is marinated in a delectable pineapple marinade that will become the tantalizing Brown Sugar Pineapple Glaze that you brush all over your bird after grilling.  The to-stay-for marinade/glaze is a harmonious concoction of brown sugar, pineapple juice, lemon juice, ketchup, soy and Dijon for delivered intensity and some spices.

To make:

• Whisk all of the marinade ingredients collectively in a medium bowl.  that is nearly all of your prep work for a complete of perhaps 5 minutes and you only have one bowl to throw in the dishwasher!
• upload 1/three cup of the Marinade to a huge freezer bag and whisk in 1/4 cup olive oil.
• add the hen and marinate 2-four hours within the refrigerator. Refrigerate the last marinade (turns into your Glaze) separately.
• cook chook on grill or stove top according to directions.
• add cornstarch to remaining marinade and simmer for a couple of minutes to thicken then slather all over your chicken.
• consume.

This is certainly one of my preferred strategies of cooking – to reserve a number of the marinade, thicken it with cornstarch and it immediately becomes your glaze – double the taste without double paintings!  you may taste where I’ve done this in my: candy Chili Shrimp, Cajun Honey Mustard bird, Buffalo chicken, and Asian BBQ Salmon – all of which would be delectable summer season staples!

INGREDIENTS:

• 2 pounds chicken tenderloins OR skinless chicken breasts, pounded thin
• 1/4 cup olive oil
• 2 teaspoons cornstarch

Marinade/Glaze:

• 1 cup CANNED pineapple juice
• 1/3 cup + 1 tablespoon packed brown sugar
• 1-2 tablespoons lemon juice (1 for less tangy)
• 2 tablespoons ketchup
• 2 tablespoons red wine vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Dijon mustard
• 1-2 teaspoons Asian chili paste (like Sambal Oelek)
• 1 tsp EACH salt, garlic pwdr, ginger pwdr
• 1/2 teaspoon onion powder

Garnish (optional):

• chopped green onions
• additional Asian chili sauce to taste

INSTRUCTIONS:

1. Whisk the Marinade/Glaze components together in a medium bowl. add 1/3 cup to a massive freezer bag and whisk in 1/4 cup olive oil. add the chook and marinate 2-4 hours within the refrigerator. Refrigerate the closing marinade (turns into your Glaze) one at a time.
2. Whilst prepared to cook, let the fowl take a seat at room temperature for 15 to half-hour.
3. GRILL directions: in the meantime, grease and preheat grill to medium heat, 375 to 450°F. Drain hen from the marinade and pat dry.
4. Grill the hen undisturbed for 3 to four mins in keeping with facet, or till chicken is cooked through. (An inserted thermometer must study one hundred sixty five degrees F when fowl is done.)
5. In the meantime, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. location blanketed saucepan on the grill (or stove), and convey to a simmer (this will be completed after chook is cooked if you don't have room to your grill). once simmering, cast off lid and whisk till thickened. Brush cooked bird with glaze and serve any extra as a sauce for rice.
6. Garnish hen with lemon zest and inexperienced onions and extra chili sauce to flavor (optional).
7. Stove top directions: warmness one tablespoon olive oil in a huge non-stick skillet over medium excessive warmness. once very hot, drain fowl from marinade, pat dry and add to skillet. cook undisturbed for 2-3 mins, or until properly browned on one aspect. flip chook over, cover, and decrease warmness to medium. prepare dinner for approximately 3-five greater mins (depending on thickness of hen), or until hen is cooked via. get rid of to a plate and tent with foil.
8. Whisk 2 teaspoons cornstarch to reserved Glaze and upload to now empty skillet. convey to a simmer till thickened, stirring once in a while. upload bird to Glaze and toss to coat. Garnish fowl with lemon zest and inexperienced onions and extra chili sauce to flavor (optionally available).

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