Brown Sugar Pineapple Chicken - RH DRAFT

• Gluten free

• Meat

  • 2 lbs Chicken tenderloins or boneless skinless chicken breasts

• Produce

  • 1 tsp Garlic powder
  • 1/2 tsp Ginger, powder
  • 1 Green onions
  • 1/2 tsp Onion powder
  • 1 Orange, zest

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Ketchup
  • 2 tbsp Lemon juice
  • 1 tbsp Soy sauce, low sodium
  • 1/2 tsp Sriracha

• Baking & Spices

  • 1/3 cup Brown sugar, packed
  • 2 tsp Cornstarch
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 2 tbsp Red wine vinegar

• Drinks

  • 1 cup Pineapple juice

Found on realhousemoms.com

Description

Ingredients

• 2 pounds chicken tenderloins or boneless skinless chicken breasts, pounded thin
• 1/4 cup olive oil
• 2 teaspoons cornstarch
• 1 cup pineapple juice
• 1/3 cup + 1 tablespoon packed brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons ketchup
• 2 tablespoons red wine vinegar
• 1 tablespoon low sodium soy sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sriracha/Asian hot red chili sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ginger powder
• 1/2 teaspoon onion powder
• green onions
• orange zest

Directions

• 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 450°F.
• 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 dont 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).