Grilled Hawaiian Chicken
Give each of your dinner guests a small bowl filled with Sweet and Sour Sauce for dipping chicken. Serve with grilled pineapple slices and rice for a meal everyone will love.
INGREDIENTS | SERVES 4
- 1⅓ cups butter
- 1 cup pineapple juice
- 6 tablespoons honey
- ½ cup soy sauce
- 1 teaspoon ginger
- 4 split chicken breasts
- Sweet and Sour Sauce (used on reheating day)
Freezing Day
In saucepan over medium heat, melt butter. Add pineapple juice, honey, soy sauce, and ginger.
Divide sauce into two equal parts. Put chicken into a freezer bag.
Pour one half of sauce over the chicken and freeze. Pour the other half of sauce into a quart-sized freezer bag and freeze separately.
Reheating Instructions
Defrost the chicken and the separate marinade bag in the refrigerator for 24 hours. The separate bag of marinade is to baste chicken during grilling.
Grill the chicken over medium heat for 30 minutes with bone side down, and 15–20 minutes on the other side, or until the breast reaches 165°F. Baste with reserved marinade during the last 15 minutes of grilling only.
PER SERVING
Calories: 708 | Fat: 48g | Protein: 39g | Sodium: 2000mg | Carbohydrates: 35g | Fiber: 0g
