I made this in a massive quantity for my hubby's 30th bday party. I haven't made it since then, I should though, because I seem to remember it was pretty tasty!
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[FONT=Verdana, Arial, Helvetica, sans-serif]Hawaiian Chicken with Pineapple Salsa[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Serves 4[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4 chicken breasts, halved, skinned and boned[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup brown onion, diced[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/3 cup brown sugar, firmly packed[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 Tbsp lemon juice[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 cloves fresh garlic, minced[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Tbsp soy sauce[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Tbsp honey[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Tbsp fresh cilantro, minced[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 tsp red pepper flakes, crushed[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 8 ounce can of Dole crushed unsweetened [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]pineapple (reserve juice)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Strain the juice from the pineapple, reserving the juice. Place pineapple in a covered bowl and chill. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Put the pineapple juice in a small bowl and whisk in the soy sauce, garlic and honey. Pour over the chicken halves in a shallow dish, coating all sides. Cover and let marinate for up to 6 hours or more in the refrigerator, basting occasionally.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
When you're ready to cook the chicken, take the pineapple from the refrigerator and add the onions, lemon juice, brown sugar and cilantro. Mix together well.
Remove the chicken from the marinade and grill or broil. Check doneness by making sure that the chicken is no longer pink in the center.
Pour the marinade into a small saucepan and boil for a few minutes until reduced by half.
Top the chicken with the reduced salsa and serve.[/FONT]
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[FONT=Verdana, Arial, Helvetica, sans-serif]Hawaiian Chicken with Pineapple Salsa[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Serves 4[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4 chicken breasts, halved, skinned and boned[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup brown onion, diced[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/3 cup brown sugar, firmly packed[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 Tbsp lemon juice[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 cloves fresh garlic, minced[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Tbsp soy sauce[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Tbsp honey[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Tbsp fresh cilantro, minced[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 tsp red pepper flakes, crushed[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 8 ounce can of Dole crushed unsweetened [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]pineapple (reserve juice)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Strain the juice from the pineapple, reserving the juice. Place pineapple in a covered bowl and chill. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Put the pineapple juice in a small bowl and whisk in the soy sauce, garlic and honey. Pour over the chicken halves in a shallow dish, coating all sides. Cover and let marinate for up to 6 hours or more in the refrigerator, basting occasionally.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
When you're ready to cook the chicken, take the pineapple from the refrigerator and add the onions, lemon juice, brown sugar and cilantro. Mix together well.
Remove the chicken from the marinade and grill or broil. Check doneness by making sure that the chicken is no longer pink in the center.
Pour the marinade into a small saucepan and boil for a few minutes until reduced by half.
Top the chicken with the reduced salsa and serve.[/FONT]