My blog is getting a face lift, I can’t wait to premiere my FABULOUS new blog header!!! Please bear with me as I make the changes. I will be working on it over the weekend and a post will be dedicated to it on Monday so stay tuned!
Of course I have been dreaming of sun and fun these past few days. I have a lot of fun things to look forward to this spring and summer so I just want it to get here already. I wanted to make this chicken as soon as I saw it in the newest Cooking Light magazine, but knew it wasn’t appropriate for a weeknight meal because of the marinating process…thanks to the snow day I was able to make it happen.
And what better way to dream about summer and vacation then with this chicken…Hawaii is in the top running for our summer vacation (of course some convincing of Blair is still needed). While the chicken was cooking it felt like I was whisked away to a tropical island because of the smells. It had the perfect taste of sweet and tangy. I decided to serve mine with cous cous and a salad rather than with rice.
As seen in Cooking Light
What you’ll need:
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
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro
What you’ll do:
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. Heat a grill pan or George Forman 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.