Hawaiian Chicken Breasts with Pineapple Citrus Sauce
By: Patricia Mendez from Easy Entertaining for Beginners
Aloha! Try this delicious low-fat chicken recipe at your next dinner party. Have fun at your dinner party and enjoy this healthy, guilt-free chicken dish.
Notes
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Ingredients
- 8 chicken breast halves, boneless with skin attached
- Olive oil
- Salt and pepper to taste
- 2 tablespoon shallots, finely chopped
- 1 tablespoon fresh ginger, peeled and finely grated
- 2 tablespoon cider vinegar
- 1 tablespoon brown sugar
- 3 tablespoon vegetable broth, purchased
- Zest of 1 lemon and 1 orange
- 1 tablespoon fresh lemon juice
- 3 tablespoon fresh orange juice
- 2 tablespoon fresh pineapple juice
- 1 teaspoon cornstarch
Instructions
- Pre-heat grill.
- Pound the chicken breasts with a meat tenderizer until they are a uniform ½” thickness.
- Rub both sides with oil and salt & pepper.
- Grill breasts, skin-side down for 4-5 minutes, turn and cook an additional 3-4 minutes. Do not overcook.
- Remove to platter and cover with foil for 5 minutes before serving. You may remove skin to serve, if desired.
- Make the Pineapple Citrus Sauce.
Add shallots, ginger, cider vinegar, soy sauce. brown sugar, vegetable broth, zest, lemon juice, orange juice and pineapple juice to a small saucepan. Bring to a boil, and simmer for 2-3 minutes, stirring constantly.
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To avoid lumps, whisk cornstarch with 2 tablespoons cold water and add to sauce. Bring to boil and until thickened, about 1 minute; serve immediately over chicken breasts.
- Note: Purchase 1 fresh pineapple and use it for the 2 tablespoons juice for the sauce and cut up the rest to serve as an appetizer. Cut the pineapple in half length-wise through the green top and carefully cut out the flesh from each half. Cut out the core and discard. Cut remaining pineapple into chunks. Squeeze a few into a small bowl to obtain 2 tablespoons of juice for the sauce.
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