Tuesday, January 11, 2011
Hawaiian Chicken, Rice & Salsa
Pineapple/Mango Salsa: My own recipe
1 fresh mango, diced
1 fresh pineapple, diced
2 medium tomatoes, diced
1/2 white onion, minced
1 yellow bell pepper, minced
1/8 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
Combine all ingredients and chill until ready to serve with chicken and rice.
The Hawaiian Chicken recipe was adapted from Cooking Light magazine. The recipe below is tripled from the original recipe and I added a few ingredients to make it tastier. 12 servings as is.
3/4 cup pineapple/orange juice
6 tablespoons ketchup
6 tablespoons low-sodium soy sauce
4.5 teaspoons minced, peeled ginger
3 tablespoons minced garlic
12 skinless, boneless chicken breasts, halved
2.25 teaspoons salt
3/4 teaspoon pepper
6 cups Jasmine rice
7 cups liquid (4 cups of water and 3 cups pineapple/orange juice)
1/2 cup fresh cilantro, chopped
Combine first 5 ingredients for chicken recipe. Reserve 3/4 cup marinade and refrigerate; place remaining marinade in a gallon-size Ziploc bag. Add chicken breasts to bag and seal. Chill 4 hours or overnight.
Prepare rice when 45 minutes before dinner remains. Combine 6 cups Jasmine rice with water and pineapple/orange juice (7 cups total liquid) in rice cooker.
Heat grill to medium-high heat. Coat grill with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt and pepper. Add chicken to grill; baste with reserved marinade. Cook 6 minutes. Turn chicken over; baste with reserved marinade. Cook another 6 minutes. Note: I made this on my indoor panini grill and it only took 6 minutes for the halved chicken breasts!
When rice is finished in cooker, combine with 1/2 teaspoon salt and stir in cilantro.