Monday, June 17, 2013

Hawaiian Chicken

Prep / Total time : 4 hours 15 minutes      4 servings (serving size: 1 breast / 1/2 cup rice)

1/4                       cup pineapple juice 
2                          tablespoons ketchup 
2                          tablespoons lower-sodium soy sauce
1-1/2                    teaspoons minced peeled ginger
2                           garlic cloves, minced
4                          (6-ounce) skinless, boneless chicken breast halves 
                                    **Cooking spray **
3/4                        teaspoon salt, divided
1/4                        teaspoon black pepper
2                           cups hot cooked long-grain white rice
1/4                        cup chopped fresh cilantro 

1.            Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
2.            Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
3.            Combine rice, 1/4 teaspoon salt, and cilantro.
Take a mental vaction to Hawaii as you enjoy this grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger.

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