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Prep Time: 1440 Minutes Cook Time: 50 Minutes |
Ready In: 1490 Minutes Servings: 6 |
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This is a favorite of ours as the pineapple seeps into the Chicken Breast-the glaze is sticky-yummy! Ingredients:
6 bone-in skin on chicken breasts |
3 cups unsweetened pineapple juice, divided |
1/2 cup tamari |
1 cup ketchup |
1/2 cup brown sugar |
1/3 cup sherry wine |
1/4 cup grated gingerroot |
1/4 cup green onion, diced |
1 tablespoon garlic, minced |
1 teaspoon black pepper |
Directions:
1. Place chicken breasts and 1 and 1/2 cups pineapple juice in a heavy duty freezer bag.
2. Press out all the air, seal and marinate in the fridge overnight.
3. The next morning, in a medium saucepan combine remaining ingredients.
4. Bring to a boil, reduce heat and simmer for 20 minutes, stirring often.
5. Remove from heat, reserve 1/2 cup.
6. Drain Chicken and pat dry.
7. When marinade is cool, place in a freezer bag with the chicken, press out all the air, seal and let marinate for 8 hours.
8. Prep Grill.
9. Remove chicken from marinade and grill, using the reserved marinade to baste.
10. Depending on the size of your chicken breasts, this will take 30 minutes for small ones, up to 50 for large ones.
11. (Tamari is Soy Sauce aged in oak barrels-prep time reflects marinating time).
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