I usually forget to make this the night before, but it still turns out really well as long as you let it marinate for at least a few hours ('night before', or 'morning of' is best but usually ours marinates for about 4 hours)
-1 cup pineapple juice
-1/2 cup packed brown sugar
-1/3 cup light soy sauce
-2 pounds chicken breast strips (I just do 2 or 3 chicken breasts)
-wooden skewers
-pineapple chunks
-green bell pepper chunks
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before mixture comes to a boil. Place chicken tenders in a ziploc or bowl. Cover with pineapple marinade, and refrigerate overnight. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers, alternating with pineapple and bell pepper chunks. Oil grill grate, and brush chicken lightly with marinade. Grill tenders 5 minutes per side or until juices run clear. As you grill, continuously brush on leftover marinade for maximum flavor.
Since we only do a few chicken breasts, we usually have leftover marinade. We boil it and serve over white rice with the chicken. If you do more chicken I would recommend doubling the marinade, because it really makes this recipe!
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1 comments:
I used to not like pineapple at all, but I've recently come to love it IN recipes. Jeff and I stole the bonzai burger recipe from Red Robin, and love making teryaki marinated burgers with grilled teryaki pineapple.
(And the word teryaki is looking weird to me. Did I spell that right?)
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