Ginger Glazed Chicken with Pineapple Salsa Recipe

Ingredients
<br>- 6 boneless, skinless chicken breasts
<br>- 1 1/2 tablespoons minced garlic
<br>- 1 tablespoon grated fresh ginger
<br>- 1 teaspoon ground black pepper
<br>- 1/2 cup soy sauce
<br>- 1/4 cup sesame oil
<br>- 1/4 cup honey
<br>- 1/4 cup vegetable oil
<br>- 1/2 cup reserved pineapple juice
<br>- Salsa
<br>- 1 (20 ounce) can DOLEĀ® Pineapple Tidbits, drained, reserving juice
<br>- 1/4 cup red onion, finely chopped
<br>- 1/2 cup fresh cilantro, finely chopped
<br>- 1 teaspoon fresh lime juice
<br><p></p>Directions
<br>step 1: Combine first 8 ingredients ingredients except chicken, in small bowl.  Place chicken in resealable bag. Pour glaze over chicken coating well. Marinate in refrigerator 4 hours.
<br>step 2: Combine pineapple tidbits, red onion, cilantro and lime juice in small bowl. Refrigerate 1 hour.
<br>step 3: Heat grill to medium-high.
<br>step 4: Drain chicken. Pour marinade into small saucepan. Bring to a boil; boil 2 minutes.
<br>step 5: Grill chicken; covered, 6 minutes. Brush with marinade, turn and cook 8 minutes or until internal temperature reaches 165 degrees F in thickest part of chicken. Baste several times while cooking.
<br>step 6: Serve with heaping portions of salsa.
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Ingredients
- 6 boneless, skinless chicken breasts
- 1 1/2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground black pepper
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/2 cup reserved pineapple juice
- Salsa
- 1 (20 ounce) can DOLEĀ® Pineapple Tidbits, drained, reserving juice
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon fresh lime juice

Directions
step 1: Combine first 8 ingredients ingredients except chicken, in small bowl. Place chicken in resealable bag. Pour glaze over chicken coating well. Marinate in refrigerator 4 hours.
step 2: Combine pineapple tidbits, red onion, cilantro and lime juice in small bowl. Refrigerate 1 hour.
step 3: Heat grill to medium-high.
step 4: Drain chicken. Pour marinade into small saucepan. Bring to a boil; boil 2 minutes.
step 5: Grill chicken; covered, 6 minutes. Brush with marinade, turn and cook 8 minutes or until internal temperature reaches 165 degrees F in thickest part of chicken. Baste several times while cooking.
step 6: Serve with heaping portions of salsa.

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