So I’ve been sorta-kinda posting on MWF (OK, technically this is only my second week with that schedule, but must we split hairs?) Today, in case you’re not aware, is Thursday, but last night my girlfriend, Joye, found out about a chicken dish I was preparing. She said it sound delicious and couldn’t wait to see the recipe.
Apparently flattery will get you everywhere with me ‘cuz here you go (Joye!)
Michelle’s Very Own Hawaiian-Teriyaki Chicken
Whole cut-up (organic if you like) chicken
1 can crushed pineapple in juice
3/4 cup brown sugar
1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
tsp. garlic powder
Set oven at 350 degrees. Pour soy sauce and garlic powder in the bottom of a baking pan. Place chicken upside down to coat with sauce/powder mixture and then flip over. Pour pineapple over chicken. Add a shake of garlic powder over top. Crumble brown sugar over top of pineapple and then drizzle with vinegar. Bake uncovered for one hour or until done. Broil top for a couple of minutes to create a nice crusted glaze over top of chicken.
Tips: you can use whatever chicken you have around (thighs, breasts, whatever.) Brown sugar, soy sauce and vinegar measurements can be adjusted for smaller quantities, in fact I don’t even measure, just sorta eye-ball and pour until it looks right. You want about a quarter inch of liquid in the pan when it cooks. Add a dash of orange (or pineapple) juice if there isn’t enough. The sauce from the meat tastes super-yum over steamed brown rice… Oh, and you can substitute cubed or round-cut pineapple, just drain some of the extra juice before pouring.
Bonus Tip: The best thing about this recipe is that I always have the ingredients on hand and can whip it up in a NY minute. And, yes, the title of this post was a no-brainer. 🙂
p.s. (geeze, shut up already, Michelle!) this recipe is also posted on the “meat” section of my recipe page. OK. I’m done. For real.