PINEAP­PLE CHICKEN TEN­DERS

Allrecipes - - Good 4 You - ar­magazine.com/pineap­ple-chicken-ten­ders

547 RE­VIEWS

HANDS-ON 20 min TO­TAL 50 min

SERVES 6 SUB­MIT­TED BY hjr 2 pounds chicken breast

ten­ders or strips

1 cup pineap­ple juice

½ cup packed brown sugar

⅓ cup re­duced-sodium soy sauce ¼ tea­spoon crushed red pep­per ¼ tea­spoon salt

1. Put chicken in a large zip-top plas­tic bag set in a shal­low dish. Stir to­gether pineap­ple juice, brown sugar, soy sauce, and crushed red pep­per in a small bowl un­til sugar dis­solves; pour over chicken. Seal bag, mas­sage to coat, and chill 30 min­utes to 2 hours. Mean­while, if us­ing wooden skew­ers, soak 6 in wa­ter 30 min­utes.

2. Re­move chicken from bag, shak­ing off and dis­card­ing mari­nade. Thread chicken onto me­tal or soaked wooden skew­ers. Sprin­kle with salt.

3. Pre­heat an out­door grill to medium heat (325°F to 375°F) and lightly oil grate. Add skew­ers, cover grill, and cook un­til juices run clear, about 5 min­utes per side. PER SKEWER: 259 CAL; 3.9g FAT (0.8g SAT);

35g PRO; 19g CARB; 0.1g FIBER; 537mg SODIUM; 16.5g SUG­ARS

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