Brown Sugar Pineapple Chicken
Brown Sugar Pineapple Chicken takes about 22 minutes from beginning to end. This gluten free and dairy free recipe serves 6 and costs $2.43 per serving. One portion of this dish contains about 33g of protein, 13g of fat, and a total of 349 calories. If you have brown sugar, lemon juice, orange zest, and a few other ingredients on hand, you can make it. 57 people found this recipe to be delicious and satisfying. It works well as a rather inexpensive main course. It is brought to you by Real Housemoms. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is good. If you like this recipe, you might also like recipes such as Brown Sugar and Pineapple Roasted Acorn Squash with Spiced Brown Butter, Brown Sugar-Baked Pineapple, and Pineapple-Brown Sugar Topping.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1/3 cup + 1 tablespoon packed brown sugar
2 teaspoons cornstarch
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon ginger powder
green onions
2 tablespoons ketchup
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1/4 cup olive oil
1/2 teaspoon onion powder
orange zest
1 cup pineapple juice
2 tablespoons red wine vinegar
1 teaspoon salt
2 pounds chicken tenderloins or boneless skinless chicken breasts, pounded thin
1/2 teaspoon sriracha/Asian hot red chili sauce (optional)
Equipment:
whisk
bowl
grill
kitchen thermometer
sauce pan
stove
Cooking instruction summary:
Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate reserved the glaze separately.When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes. Meanwhile, grease and preheat grill to medium heat, 375 to 450F.Drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 5 to 6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch. Place covered saucepan on the grill (or stove) and bring to a simmer (this can be done after the chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice.Garnish chicken with orange zest and green onions (optional).
Step by step:
1. Whisk the Marinade/Glaze ingredients together in a medium bowl.
2. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil.
3. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate reserved the glaze separately.When ready to grill, let the chicken sit at room temperature for 15 to 30 minutes. Meanwhile, grease and preheat grill to medium heat, 375 to 450F.
4. Drain chicken from the marinade and pat dry. Grill the chicken undisturbed for 5 to 6 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)Meanwhile, add reserved glaze to a small saucepan and whisk in 2 teaspoons cornstarch.
5. Place covered saucepan on the grill (or stove) and bring to a simmer (this can be done after the chicken is cooked if you don't have room on your grill). Once simmering, remove lid and whisk until thickened.
6. Brush cooked chicken with glaze and serve any extra as a sauce for rice.
7. Garnish chicken with orange zest and green onions (optional).
Nutrition Information:
covered percent of daily need
