It's been a little slow around here the last couple days which is unusual but really nice. Summer went by so fast and I never seemed to have enough time to get everything done I wanted to. Now that Fall is here, I finally feel like I'm catching up on things including laundry and forgotten projects.
I even spent this morning trying to declutter my computer's desktop. There were all these little icons and pictures and saved files everywhere. Why oh why can I not make proper folders before things get out of control? It was taking me far longer to find things then it needed to.
While cleaning I ran across the pictures to this chicken recipe. I had intended to publish it a month or so ago with the marinated mushrooms, remember those? Yum!, but the pics got pushed to the side and I forgot all about it.
This chicken is very similar to a chicken dish I used to order at my favorite restaurant before we moved. Every time I went there I would only ever order thatchicken because it was that good. I can't say I was ever trying to actively copy the flavor, but when I first tried this I about died. It was an almost exact replica. So good! The best part about this dish though has to be watching my kids fight over the pineapple pieces. You'd think they were Halloween candy or something.
I adore marinated chicken and like some of my other chicken recipes, this one is perfect to prepare ahead and place in the freezer. Mix the chicken and marinade in a gallon sized ziplock bag; squeeze out any excess air. Lay flat on a cookie sheet and place in freezer. Once frozen, remove from the cookie sheet and freeze for up to 3 months. When you are ready to use just pull it out of the freezer the day before and let thaw naturally in the fridge overnight. It will thaw and marinate itself all at the same time.
3/4 cup soy sauce
3/4 cup brown sugar
1 can (8oz.) pineapple tidbits
2 tablespoons lemon juice
1 teaspoon grated ginger
2 tablespoons olive oil
2 tablespoons cornstarch
3 tablespoons water
4-6 boneless, skinless chicken breasts
In a small bowl, mix together the soy sauce, brown sugar, pineapple including juice, lemon juice, ginger and oil. In another small bowl mix together cornstarch and water until all cornstarch is dissolved. Add cornstarch mixture to soy sauce mixture. Stir to mix well.
Place chicken breasts into a 1 gallon sized ziplock bag. Pour sauce mixture into the bag. Zip bag closed and gently mix contents to cover all of the chicken with the sauce.
Place in fridge and let marinate at least 4 hours.
Remove chicken from marinade. Reserve 1/4 cup marinade without pineapple pieces for basting, add remaining marinade and pineapple to a small saucepan.
Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
While chicken is cooking, bring the marinade in the saucepan to a boil over medium heat, stirring occasionally. Boil 4-5 minutes or until sauce thickens slightly.
Serve cooked marinade alongside chicken as a dipping sauce.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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