We both really enjoyed this. The chicken is really moist and the reduced marinade is great on the chicken and drizzled over couscous. I served it with whole wheat couscous mixed with fresh papaya and pineapple. Great work, Stephanie!
Hawaiian Chickenfrom Macaroni and Cheesecake
1 cup crushed pineapple (don't worry about draining it if it's from the can...I would actually add about 2 tbsp of the juice from the can next time!)
1 tbsp honey
juice of 1/2 lime
1 tbsp brown sugar
1/3 cup low sodium soy sauce (will be on the salty side if you don't use reduced sodium!)
1 clove minced garlic
1/4 tsp kosher salt (don't use if you didn't use reduced sodium soy sauce)
1/8-1/4 tsp ground cayenne pepper
1 tbsp chopped cilantro (didn't use because I didn't have; looks nice with it though!)
2 large chicken breasts, cut in half (used three smallish chicken breasts)
Combine all ingredients except chicken and cilantro in a bowl. Add chicken to bowl and turn to coat. Marinate for one hour. (If you leave a marinade with soy sauce on chicken for too long it will be super salty and turn kind of mushy...learned that the hard way!)
Heat a large nonstick skillet over medium high heat. Add chicken and marinade to the pan. Cook for about ten minutes on each side. Serve chicken topped with cooked marinade and chopped chilantro.