Thursday, February 27, 2014

Hawaiian Chicken

Pineapples and Chicken go together like chocolate and milk.  Here is a fantastic chicken dish that will bring you back to the sandy shores of Hawaii.
8 chicken thighs
Fresh pineapple - sliced
2 large cloves of garlic – finely chopped
1 inch piece of fresh ginger – grated
¼ cup fresh basil - chopped
Juice of 1 orange
Juice of 1 lemon
1 tablespoon brown sugar
½ tsp. salt
¼ tsp. black pepper
1 tablespoon dried curry
2 tablespoons teriyaki sauce
2 tablespoons soy sauce
1 tsp. balsamic vinegar
Combine all of the above ingredients for the marinade in a large bowl. Add the chicken thighs and refrigerate for at least one hour or up to over night.
Preheat Oven 350 degrees:
Remove the chicken from the marinade and place in a baking pan. Bake for 50 – 55 minutes or until the juices run clear and the skin is a nice golden color. Plate the chicken and serve with fresh pineapple.

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