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Hawaiian Chicken

Course: Main Course
Keyword: chicken
Servings: 4
Author: Cooking Light

Ingredients

  • 1/4 cup pineapple juice
  • 2 tablespoons ketchup
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 teaspoons minced peeled ginger
  • 2 garlic cloves minced
  • 4 6-ounce skinless, boneless chicken breast halves
  • Cooking spray
  • 3/4 teaspoon salt divided
  • 1/4 teaspoon black pepper
  • 2 cups hot cooked long-grain white rice
  • 1/4 cup chopped fresh cilantro

Instructions

  • 1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
  • Combine rice, 1/4 teaspoon salt, and cilantro.

Notes

Recipe By: Cooking Light
JANUARY 2011
Serving Size: 4