Hawaiian Chicken

Hawaiian Chicken

This chicken is yum. I left it in the marinade overnight. It was served with rice, broccoli and pineapple. This recipe is from Cooking Light magazine.

 

 

 

 

 

Hawaiian Chicken

  • 1/4  cup  pineapple juice
  • 2  tablespoons  ketchup
  • 2  tablespoons  lower-sodium soy sauce
  • 1 1/2  teaspoons  minced peeled ginger
  • 2  garlic cloves, minced
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 3/4  teaspoon  salt, divided
  • 1/4  teaspoon  black pepper
  • 2  cups  hot cooked long-grain white rice
  • 1/4  cup  chopped fresh cilantro

1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.

3. Combine rice, 1/4 teaspoon salt, and cilantro

 

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