
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 4 large Chicken breasts 1/2 Cup(s) Packed brown sugar 1/2 Cup(s) Large garlic cloves; minced 1/2 Cup(s) Cloves garlic -- chopped 1/2 Cup(s) Cooking sherry 2 Tablespoon(s) Cooling oil 2 Teaspoon(s) Vinegar 1 Teaspoon(s) Ground ginger 1 Clove garlic,minced 1 Can(s) Pineapple or 1 fresh pineapple (preferred) |
Directions: Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish.
Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and
ginger in a bowl for marinade. Pour marinade over chicken. Let sit at
least one hour. Drain and reserve marinade. Prepare fresh pineapple into
spears or drain canned pineapple chunks and string in sticks. Grill chicken
on medium coals for 25 to 30 minutes, turning and basting often with
reserved marinade.
You may bake chicken in oven on 400 degrees. Baste often until browned
lightly, about 30 minutes or until tender. Grill pineapple about last 10
minutes, basting with marinade. Serve pineapple with chicken over rice or
potatoes.
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