Chicken with Pineapple
Pineapples
are easy to peel when you use a very sharp knife to cut off the base and leaves.
Stand the pineapple on one end, then slice down to cut off the peel. Set on a
plate and then slice the juicy fruit off the core. Pour the juice into a
measuring cup, then squeeze more juice from the core to make a 1/2 cup juice for
the marinade. You won't believe the juice hiding in the core. The chicken will
turn mushy if marinated longer than 24 hrs. Rice may be made ahead of time as
the chicken cooks in 20 minutes.
Marinade
4 skinless, boneless chicken breasts (2
pounds)
¼ cup fresh
lemon juice
2 tablespoons
olive oil
¼ cup teriyaki
cooking sauce and marinade
½ cup pineapple
juice
Pineapple Salsa
1 fresh
pineapple, chopped (about 3 cups)
⅔ cup
chopped yellow onion (1 small onion)
2 tablespoons
chopped fresh parsley
¼ teaspoon
powdered ginger
¼ teaspoon
seasoning salt
⅛ teaspoon
freshly ground Tellicherry peppercorns
2 tablespoons
teriyaki cooking sauce and marinade
1. In a
glass bowl, marinate the chicken in the lemon juice, oil,
teriyaki sauce, and
marinate past the 24 hour mark the
mushy and lose its appeal.
2. Broil the chicken or grill it
outside for the best flavor. Cook
for approximately
3. In a nonstick 10-inch frying
pan, cook the pineapple, onion,
parsley and ginger
Sprinkle with salt and pepper, then stir in
4. Slice the grilled chicken with a
very sharp knife and arrange
in a fan shape on
5. Spoon the colorful salsa over
the chicken fan. This looks so
pretty and is quite
Hint:
This is delicious with an aromatic rice or pearl rice.
Spoon hot cooked rice into a small bowl, then invert
onto
each plate. Top rice with a sprig of
Makes 4 servings