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Pineapple Chicken
Okay, normally, this turns out well for me about 1 out of every three times depending on how good the chicken itself is, but I think I've finally cracked the code. Of course, now you'll have to put up with my complete lack of measurements as well (then again, you may already be used to that)
Take your chicken breasts (or what have you) and stab many times w/ a fork to help the marinating process.
Salt and pepper to your taste. Pour in some pineapple juice. Sprinkle with cinnamon (to taste - I don't like too much myself and probably used about 1/2 tsp for 3 breasts).
Ginger - I feel that regular fresh ginger would work well here, but I never use it up, so I've gotten some crystalized ginger from the Ginger People. I slice up about 4 or 5 of these (it has some sugar on it as well). Maybe a tablespoon total? Throw in w/ chicken and juice.
Dump pineapple on top. You can let marinate for 30 minutes or cook immediately. Cook at 325-375F until done (about an hour to an hour and a half depending on thickness of the chicken). Turn the chicken once towards the end (especially if you like it drier, like I do).
Eat!
One note, after eating it this afternoon (I cooked it last night, but had leftover already that I ate instead) I've discovered that it almost comes close to sweet and sour chicken (which I've been trying to recreate forever!). Sadly, I poured off most of the juice so I can't play w/ thickening that up for a sauce. But next time!
I'm really surprised at how well the cinnamon and the ginger went with this. I wanted something different and I got it, but I didn't expect it to be anywhere near this good!
Take your chicken breasts (or what have you) and stab many times w/ a fork to help the marinating process.
Salt and pepper to your taste. Pour in some pineapple juice. Sprinkle with cinnamon (to taste - I don't like too much myself and probably used about 1/2 tsp for 3 breasts).
Ginger - I feel that regular fresh ginger would work well here, but I never use it up, so I've gotten some crystalized ginger from the Ginger People. I slice up about 4 or 5 of these (it has some sugar on it as well). Maybe a tablespoon total? Throw in w/ chicken and juice.
Dump pineapple on top. You can let marinate for 30 minutes or cook immediately. Cook at 325-375F until done (about an hour to an hour and a half depending on thickness of the chicken). Turn the chicken once towards the end (especially if you like it drier, like I do).
Eat!
One note, after eating it this afternoon (I cooked it last night, but had leftover already that I ate instead) I've discovered that it almost comes close to sweet and sour chicken (which I've been trying to recreate forever!). Sadly, I poured off most of the juice so I can't play w/ thickening that up for a sauce. But next time!
I'm really surprised at how well the cinnamon and the ginger went with this. I wanted something different and I got it, but I didn't expect it to be anywhere near this good!
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