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Cooked by: Chef / Last Modified: 8/5/2008 / Base: Poultry / Number of Servings: 4 |
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Directions: Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce,
molasses, brown sugar, oil, vinegar, garlic, and wine. Bone and skin the chicken breasts
and place in a shallow dish. Add the pineapple slices. Pour molasses mixture
over chicken mixture and cover. Marinate in refrigerator for several hours. Drain
and reserve marinade. Grill chicken over hot coals., turning and basting frequently
with reserved marinade, until tender and browned. Grill pineapple on both sides and
serve 2 slices with each chicken breasts.
| Ingredients:
1 Pound(s) Pineapple Slices
1/2 Cup(s) Soy Sauce
1 Tablespoon(s) Molasses
2 Tablespoon(s) Brown Sugar
1/4 Cup(s) Vegetable Oil
2 Tablespoon(s) Cider Vinegar
1 Clove Garlic
1/4 Cup(s) White Wine
5 Chicken Breasts |
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