Tuesday, October 18, 2011

Hawaiian Chicken

When it comes to cooking, I'm not great at side dishes.  I'm also not great at presentation.  I have no future on a line at a restaurant because when the food I've cooked comes out of the kitchen, it more often than not looks like slop.  This is much more acceptable in a Crockpot meal than in many others, but most everything I cook looks like it came out of a Crockpot.

This is one of those cases in which the food comes out looking terrible, but tastes really good.  At least, it tasted really good to the over 18 crowd.  I'll admit to going a bit heavy handed on the cayenne pepper, but it wasn't bad at all to M and me, but the boys wouldn't eat it and had to have a second meal.

And, just like so many of my favorite meals, this came together really quickly and used ingredients I already had on hand.  Good stuff.

So, feel free to take a look at the picture at Macaroni and Cheesecake because her dinner certainly doesn't look like slop.

Hawaiian Chicken from Macaroni and Cheesecake
Hawaiian Chicken
1 cup crushed pineapple
1 tbsp. honey
juice of 1/2 lime
1 tbsp. brown sugar
1/3 cup low sodium soy sauce
1 clove minced garlic
1/4 tsp. kosher salt
1/8-1/4 tsp. ground cayenne pepper
1 tbsp. cilantro
2 large chicken breasts, cut in half or 4 smaller chicken breasts
In a medium sized bowl mix together pineapple and all other ingredients except the chicken until combined. Place chicken in the bowl to marinate and refrigerate until ready to use. We marinated for 1 hour, but if you have less time it would be just fine.
After marinating, place chicken & marinade in a large skillet, sprayed with cooking spray. Cook over medium heat for approximately 20 minutes until chicken is cooked through and marinade has reduced just slightly. Serve chicken topped with cooked marinade & garnish with cilantro.

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