1 20 oz can chunk pineapple, pureed or 3 8 oz cans crushed pineapple (I used an immersion blender to puree them) DO NOT DRAIN
4 1/2 tsp honey
3 Tbsp. soy sauce (I used about double this because I like the taste of soy sauce with pineapple)
1 to 1 1/2 lb boneless, skinless chicken breasts, cubed
1. Whisk pineapple puree with it's juice and honey and soy sauce in a bowl until combined.
2. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple mixture from step one.
3. Refrigerate for at least one hour.
4. Place chicken on baking pan lined with foil and broil on the middle rack for 6 to 8 minutes per side or until cooked through.
5. While chicken is broiling, put the remaining pineapple mixture in a saucepan and cook over medium heat for 1 minute or until thickened. (I added some corn starch to help it thicken into a more glazy sauce)
Serve chicken with sauce on the side to be used for dipping. Serve with coconut rice and fresh raw vegetables like red peppers, green bell peppers, or broccoli.
Made this tonight- big hit with everyone. Based on Tammy's recommendations, I only added 1 tsp honey and 4 T soy sauce (so it wouldn't be too sweet). It was perfect! I served with lightly sauteed peppers and green beans. Thumbs up!
ReplyDeleteBig hit with my family too. I doubled the soy sauce as suggested and added Allende because we like it sweet. Tammy, would you post your coconut rice recipe? The one I made was a bust.
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