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Monday, December 17, 2018

Brown Sugar Pineapple Chicken

Ingredients

Chicken:
  • 2 lbs chicken tenderloins, or thin-cut breasts
  • 1/4 cup olive oil
  • 2 tsp cornstarch
Marinade/Glaze
  • 1 cup CANNED pineapple juice
  • 1/3 cup + 1 tbsp packed brown sugar
  • 1-2 tbsp lemon juice (1 for less tang)
  • 2 tbsp red wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sweet thai chili sauce
  • 1 tsp EACH salt, garlic powder, ginger powder
  • 1/2 tsp onion powder
Other:
  • Chopped green onions (optional)
  • Additional chili sauce to taste
  • This dish goes very well with grilled pineapple as a side.


Directions (read through to determine grill or stovetop method)
  1. 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 the remaining marinade (will become your Glaze) separately.

  2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.

  3. GRILL DIRECTIONS: Preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)

  4. 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 chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.

  5. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).

  6. STOVE TOP DIRECTIONS: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 2-3 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a plate and tent with foil.

  7. Whisk 2 teaspoons cornstarch to reserved Glaze and add to now empty skillet. Bring to a simmer until thickened, stirring occasionally. Add chicken to Glaze and toss to coat. Garnish chicken with lemon zest and green onions and additional chili sauce to taste (optional).
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Original Recipe: Carl's Bad Cravings
Posted by Emilee
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