The marinade for this chicken is quite potent. As a result, I would forgo any additional basting while on the grill. We have been cutting our chicken breasts laterally to create cutlets before preparation. It seems to create flavorful, moist portions that cook quickly and are more in keeping with the serving size that we are going for. Served here with Milk & Honey Corn-on-the-Cob and Broccoli Apple Salad.
HAWAIIAN CHICKEN (Yield: 4 Servings)
- 1/4 cup reduced sodium soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh cilantro leaves
- In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
- Serve immediately, garnished with cilantro, if desired.
~ DamnDelicious.com ~
I am always on the look-out for new and interesting recipes. This recipe for eggplant and shrimp is no exception. Make your own ginger-garlic paste by combine 1 teaspoon each of ginger and grated garlic. Feel free to substitute a standard eggplant for the smaller sized babies — just slice into 1″ rounds. I also recommend that you sprinkle the sliced eggplant with salt, allow to stand for 15 minutes, and rinse. It helps remove any bitterness.
SPICED SHRIMP AND EGGPLANT STIR-FRY (Yield: 2 Servings)
- Kosher salt
- 1 teaspoon turmeric powder
- 2 teaspoons ginger-garlic paste
- 2 teaspoons cumin powder divided
- 2/3 pound small shrimp, peeled and deveined
- 1 1/2 tablespoon oil
- 1 medium red onion, chopped fine (about 1 cup)
- 2 small green chilies, slit
- 1/2 cup chopped tomato
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 cup water
- 3 baby black eggplants cut lengthwise into 4 (or two depending on size)
- Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside.
- Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chili and chopped tomato. Stir until tomato is broken down and most of its liquid has evaporated , about 5 minutes.
- Add remaining cumin, red chili and coriander powder and stir vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.)
- Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cook until eggplant is tender and the liquid is reduced by half, about 5 minutes.
- Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.
~ SeriousEats.com ~
What a fantastic recipe!! I love pineapple grilled in this fashion. You get nice grill marks on all sides, and they are easy to handle — hand-held and eaten like corn-on-the-cob. The leftover ham and pineapple are great grilled for a breakfast side or may as pizza toppings.
Grilled Ham Steak with Pineapple (Yield: 4 Servings)
- 1 2-inch thick ham steak (fully cooked)
- 1 large ripe pineapple
- 1/2 cup unsweetened pineapple juice
- 1/4 cup yellow mustard
- 2 tablespoons oil
- 2 tablespoons honey
- Mix together the pineapple juice, oil and 1 teaspoon of the mustard. Make cuts through the fat on the ham steak so it won’t curl while on the grill. Place ham in shallow glass baking dish and pour half the pineapple mixture over top, reserving the other half for later. Cover with plastic wrap and let stand at room temperature for 20-30 minutes.
- Preheat grill for medium heat.
- With a pair of scissors trim the sharp points from the pineapple crown.
Clip off any dried spikes with kitchen shears. With a sharp knife cut the pineapple lengthwise into 8 equal pieces. Lay out on a platter, skin down and drizzle with honey right before placing onto the grill (you might need more than 2 tablespoons).
- Place ham on grill over a medium fire. Let grill for about 10-15 minutes, brushing periodically with marinade. Remember that it is safe to use the marinade as a baste since the ham is fully cooked. When browned on one side turn over. Place pineapple pieces on the grill. Continue grilling, brushing the ham with the marinade from time to time. Remove when pineapple has good grill marks and ham is heated through. Place on serving platter.
~ TheSpruceEats.com ~