Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pineapple Grilled Chicken Thighs
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- #50374
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 chicken thighs, skinned
8 ounces canned unsweetened pineapple tidbits, undrained
1/4 cup reduced-sodium soy sauce
1/3 cup dry sherry
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
non-stick cooking spray
1/4 cup water
2 teaspoons cornstarch
directions
Trim excess fat from chicken; place chicken in a 12- x 8- x 2-inch baking dish, and set aside. Drain pineapple, reserving juice; set pineapple aside.
Combine pineapple juice, soy sauce, sherry, sugar, and mustard in a small bowl; stir well. Reserve 1/4 cup marinade; pour remaining marinade over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, reserving marinade in baking dish.
Coat grill with cooking spray. Grill chicken 6 inches over medium coals 40 minutes or until chicken is tender, turning and basting with marinade in baking dish every 10 minutes. Transfer to a serving platter, and keep warm.
Place reserved 1/4 cup marinade in a small saucepan. Combine water and cornstarch; stir into marinade. Bring to a boil over medium heat. Boil 1 minute or until mixture is thickened, stirring constantly; stir in reserved pineapple, and cook just until thoroughly heated. Spoon sauce over chicken to serve.
added by
5Girl
nutrition data
Nutritional data has not been calculated yet.
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