Wednesday, April 18, 2012

Grilled Hawaiian Chicken w/Fresh Pineapple

Grilled Hawaiian Chicken Served with Grilled Vegetables

Easy and simple grilled chicken recipe:
4-6 Boneless Skinless Chicken Breasts
Honey
½ bottle Worcestershire Sauce
½ Lg Can Pineapple Juice
Cavender’s Greek Seasoning
Fresh Pineapple - cut in rings

If you have thick chicken breast, pound them down with a meat mallet (this also tenderizes them).
Rub honey on both sides of the breasts and sprinkle with Cavender’s Greek Seasoning (both sides).

In a large bowl, mix ½ lg. can of pineapple juice with ½ bottle of Worcestershire Sauce and place your chicken breasts in marinade after rubbing with honey and adding seasoning. Be sure the marinade covers the breasts; you may need to add more liquid to your marinade. Cover and let marinate for 1-2 hours preferably but if you only have 30 minutes that is fine too.

Cut your fresh pineapple in rings and brush with butter then rub with honey on both sides.
Heat your grill and spray with cooking spray so your breasts do not stick to grill. Place your chicken breasts on the HOT grill for approx 10-12 minutes on each side. In the last 2 minutes of grilled, add your fresh pineapple rings 1 minute per side and remove from grill. BTW, fresh grilled pineapple is delicious with any meat you choose to grill. Serve your chicken breasts topped with grilled pineapple.

Here are a few easy Grilled Vegetable Recipes to go with your Hawaiian Chicken or any other meat you choose to grill:

Balsamic Broccoli – Take fresh or frozen broccoli and place inside two large strips of aluminum foil. Drizzle with Balsamic Vinegar and a little olive oil and then sprinkle with Cavender’s Greek Seasoning. Fold foil over to cover the broccoli and be sure the sides are closed and place on grill for approx 20-30 minutes in the foil to steam and cook. You can also add a little Italian dressing to the veggies in lieu of just adding olive oil to change the flavor profile.

Squash & Onions – Take fresh squash 1-2 large pieces and 1 sweet yellow onion and cut in slices. Place inside two pieces of aluminum foil and drizzle with olive oil, garlic powder and sprinkle Cavender’s Greek Seasoning. Fold foil over to cover the squash and onions and fold up the sides and place on grill for approx 20-30 minutes. Feel free to add fresh Zucchini to this mix or do the same with Zucchini and Onion. You can also add a little Italian dressing to the veggies in lieu of just adding olive oil to change the flavor profile.

Fresh Grilled Corn on the Cobb - Take fresh corn on the cobb, rub with butter, sprinkle with a little black pepper and add 2 tsp. milk to each cobb after placing inside separate aluminum foil pieces and fold up the edges of the foil then steam on the grill for approx 20-30 minutes inside the foil, take out of the foil and grill on each side of the cobb approx 1-2 minutes for each side. You can add honey to your butter and then rub honey butter on your uncooked corn. You can also add a little blackening seasoning in lieu of pepper to kick it up a notch.

Bon App├ętit!