*2 chicken breasts- pounded thin
*1 can crushed pineapple (not the small jar, the reg size jar)
*1 cup yoshida's gourmet sauce
1) Drian the juice from the pineapple into a bowl. Place the crushed pineapple back in fridge. In zip lock gallon bag, put in chicken breasts, 3/4 of the yoshida's sauce and the drained pineapple juice from bowl. Marinate chicken as long as you can. I usually do 4-8 hours.
2) You can either bake or grill the chicken...
Bake: I like to line a glass baking pan with tinfoil... makes for easier clean up. pour in the remaining 1/4 yoshida's sauce, 1/4 of the pineapple and place the chicken in pan. Bake at 375 for 30 mins. Place remaining pineapple on top of the chicken breasts and cook an additional 10-15 mins.
Grill: Grill chicken until done, using the remaining yoshida's to keep moist while grilling. Warm up the crushed pineapple either over stove top or in microwave (or on grill on tin foil). Serve on top of the grilled chicken breasts.
**Serve over sticky rice and sauteed veggies and a type of stir fry or serve along side roasted potatoes and steamed broccoli for a healthy, easy meal. We make this often!
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| Grilled with side of steamed broccoli and green beans and roasted carrots and sweet potatoes. I typically put on more of the crushed pineapple. |
I buy my Yoshida's at Costco. They have it for the same price on Amazon if you don't have a Costco near you. This stuff is great on chicken, shrimp, fish, steak.... Veggies!
