ALOHA GRILLED CHICKEN
1 (8-ounce) can pineapple slices in juice, undrained
1/4 cup honey
1 tablespoon teriyaki sauce
4 boneless chicken breast halves (about 1 pound)
4 red maraschino cherries
Drain pineapple, reserving juice. Set pineapple slices aside.
Combine pineapple juice, honey and teriyaki sauce in 1-cup liquid measure, stirring to combine. Pour all but 1/4 cup of mixture in a large, heavy-duty zip-top plastic bag. Add chicken to bag; seal bag and marinate chicken in refrigerator 10 minutes. (Chicken may be marinated up to 2 hours for additional flavor.) Reserve remaining 1/4 cup mixture for basting.
WHEN READY TO COOK:
Remove chicken from marinade; discard marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees F). Place chicken on rack; grill, uncovered, 10 minutes or until chicken is done, turning occasionally and basting with reserved marinade.
While the chicken cooks, place pineapple slices on grill rack, and cook 1 minute on each side. Place chicken on a serving platter, and top each piece with a pineapple slice and a cherry.
Teresa suggests serving it with rice and a tossed green salad. She makes the salad during the 10 minutes the chicken marinates.
Servings: 4
From: Teresa Sands; Irmo, S.C.
Source: Progressive Farmer
1 (8-ounce) can pineapple slices in juice, undrained
1/4 cup honey
1 tablespoon teriyaki sauce
4 boneless chicken breast halves (about 1 pound)
4 red maraschino cherries
Drain pineapple, reserving juice. Set pineapple slices aside.
Combine pineapple juice, honey and teriyaki sauce in 1-cup liquid measure, stirring to combine. Pour all but 1/4 cup of mixture in a large, heavy-duty zip-top plastic bag. Add chicken to bag; seal bag and marinate chicken in refrigerator 10 minutes. (Chicken may be marinated up to 2 hours for additional flavor.) Reserve remaining 1/4 cup mixture for basting.
WHEN READY TO COOK:
Remove chicken from marinade; discard marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees F). Place chicken on rack; grill, uncovered, 10 minutes or until chicken is done, turning occasionally and basting with reserved marinade.
While the chicken cooks, place pineapple slices on grill rack, and cook 1 minute on each side. Place chicken on a serving platter, and top each piece with a pineapple slice and a cherry.
Teresa suggests serving it with rice and a tossed green salad. She makes the salad during the 10 minutes the chicken marinates.
Servings: 4
From: Teresa Sands; Irmo, S.C.
Source: Progressive Farmer
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