Monday, June 11, 2007
Grilled Teriyaki Chicken
1 large can pineapple chunks1/2 c. soy sauce
1 T. molasses
2 T. brown sugar
1/4 oil
3 T. cider vinegar
1 t. garlic powder
6 chicken breasts, boned and skinned
1 bell pepper
Drain the pineapple chunks, saving the juice, and set the chunks aside. Mix the juice with everything but the chicken and bell pepper. Marinate the chicken breasts in the refrigerator (I use a freezer bag for the whole thing--works great) for 6-8 hours, or overnight.
Drain the marinade and (make the blond hunk) grill the chicken. Slice the chicken and the bell pepper in to strips and serve with the pineapple over rice. This got 5 stars from our picky band of future food critics.
This recipe from the book: Lion House Entertaining (see link below). If you aren't from Utah, the Lion House is where ritzy wedding receptions get held in Salt Lake City. Something especially romantic about being married in Brigham Young's house? I don't know. But they are famous for their fabulous food.
Labels: chicken, dinner, freezer fairy
link | posted by Sarah Jean at 8:43 PM
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