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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Difficult / Number of Servings: 6 |
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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.
Comments: Serve pineapple with chicken over rice or potatoes.
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) |
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