See Also: Chicken / Poultry
Pineapple Chicken
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 cup chopped fresh, or crushed canned pineapple
1/4 cup Tamari (soy sauce)
1/4 cup sherry or apple juice
1 tablespoons grated fresh ginger root
4 boned and chicken breast halves
4 fresh pineapple slices, peeled and cored
fresh cilantro for garnish
Combine pineapple, Tamari, sherry or juice, and ginger in bowl. Wash, dry, and pound the chicken pieces evenly flat and then marinate in the pineapple marinade for at least 6 hours, or even overnight. Prepare an open grill for moderate direct-heat. Or use the stove-top grill. When hot, brush the grill with oil, and then place the chicken and the pineapple slices on the grill rack and cook, turning once and basting occasionally with the marinade, until the chicken is done and lightly browned, about 8-12 minutes. Arrange chicken and pineapple on plates and garnish with cilantro. This is terrific as a chicken sandwich in a hamburger bun.
Recipe created 1995-05-22.
