Wednesday, August 22, 2012

Pineapple Ginger Grilled Chicken

Pineapple Ginger Grilled Chicken

Fresh pineapple and ginger contain antioxidants and enzymes which aid digestion and are healthful for the body.
A Summery dish.


1 fresh cored pineapple sliced into rings with juice reserved
1 small lobe of fresh ginger root
2 tablespoons Jack Daniels Black Label
4 frozen boneless, skinless chicken breasts
1/4 cup olive oil
1/2 cup teriyaki marinade
1 teaspoon white table sugar


 Parboil 4 chicken breasts in pressure cooker for 5 minutes
This will thaw them perfectly straight from the freezer, tenderizes
the meat, and helps them grill up moist.
Allow chicken breasts to cool to where they can be handled.
While the chicken cools down--
Slice the lobe of fresh ginger into thin slivers
Puree' 1 sliver of fresh ginger root with 1 or 2 slices of fresh pineapple using a blender, food processor, or Braun handimixer adding 1 teaspoon of sugar until it is a lemony yellow liquid the consistency of thin pudding.
Mix the following in a tall cup or deep bowl:
fresh reserved pineapple juice --should be about 1/4 cup
1/4 cup olive oil
2 tablespoons Jack Daniels whiskey
1/2 cup teriyaki sauce or marinade
pineapple ginger puree' as prepared above
This will make a golden brown glaze
Coat your chicken breasts with the glaze
Grill on aluminum foil
with slivers of ginger atop each piece.
Grill 4 pineapple slices to use to top the dish
Grill until golden and done and pineapple is seared hot all the way through. The ginger slivers may be eaten or can be discarded.

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