Hawaiian Chicken, Cooking Light

Early last year, one of Brad's aunts ordered me a subscription to Cooking Light magazine, knowing how much I enjoyed cooking. So far, every issue I have gotten, there is at least one recipe that has caught my eye and tempts me to stash it in my "To Cook" repertoire. Well lucky for the January 2011 issue, Hawaiian Chicken not only caught my eye but I also began to crave it and so of course, I had to make it right away.

Well due to my excitement, I forgot to take pictures. So the one picture that you get is directly from the Cooking Light website. Sorry about that! However, I am happy to repeat that the recipe did not disappoint! The chicken ended up being very flavorful and Brad noted that it was also quite moist/juicy...I don't remember the word he used exactly but you get the idea. Very good chicken and you would never know that it was "light".

A few notes; while reading the recipe I was confused about the directions in regards to the ingredient amounts and reserving marinade. How is it that you are supposed to pour the marinade over the chicken, reserving 1/4 cup when the amount of liquid in the marinade is only 1/4 cup itself? Well, somehow it ended up working where I had enough to pour over the chicken and still reserve the amount the recipe called for. Another note, I also chose to reduce the marinade to create a glaze for the chicken rather than attempting to "baste" it over the chicken as the recipe suggested. Not that I didn't think that it would work, or that my method would be better but rather that is just what I was craving :op. Oh yeah, and of course, I'm not a fan of ginger nor do we ever have it on hand so I omitted it. Either way, a great recipe and definitely a winner!

Cooking Light photo courtesy of John Autry; Styling: Cindy Barr

Hawaiian Chicken 

by Cooking Light

Total: 4 hours, 23 minutes
Yield: 4 servings (serving size: 1 breast half and 1/2 cup rice)

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

Preparation

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.
2. 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.
3. Combine rice, 1/4 teaspoon salt, and cilantro.

Hawaiian Chicken Skewers

One day this past summer Brad had a hankerin' for some kabobs. I had wanted to do something different than the chicken sate that I normally revert to and so I hit the internet. Not too far into my search I came across Stacie's recipe for Hawaiian Chicken Kabobs over at Kat's Kitchen. She herself had found it from another blogger who in turn recalls possibly finding it over at all recipes. Gotta make sure you give credit where credit is due right?

Anyway, I went to work putting the marinade together while our skewers were soaking in some water (which helps prevent them from scorching when on the grill). It was all very easy and in the end very tasty. As far as the recipe goes, we didn't have Sherry on hand so I believed I substituted some chicken broth...or perhaps we had some leftovers of another white wine from when we had company. I don't remember but either substitute will do :o) Also, I know that many people will put their meats and veggies on the same skewer however it isn't the suggested/proper way to cook kabobs. By keeping the meats and veggies separate you cut down the chances of cross contamination as well as solves the whole issue of different cooking times between the two. I know it goes against everything that we were taught/shown but hey, how can you argue with Alton Brown, America's Test Kitchen, and other top chefs? And now, to the main event...


Hawaiian Chicken Kabobs
slightly adapted by me :o)

• 4 boneless, skinless chicken breasts, cut into chunks
  
• 3 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp cooking sherry (or any white wine/chicken stock)
• 1 Tbsp olive oil
• 1/4 tsp ground ginger (I actually omitted this and did not miss it)
  
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1 can chunked pineapple, plus 2 Tbsp reserved juice
• your favorite veggies, cut into chunks

1. In a small bowl combine soy sauce, brown sugar, sherry, olive oil, garlic powder, salt, pepper and pineapple juice. Whisk to incorporate. Pour into a large Ziploc bag or leave in a container and add chicken chunks. Make sure chicken is coated completely. Cover and marinate for at least two hours.
2. At least 30 mins prior to grilling, begin soaking wooden skewers in water to prevent burning.
   
3. Preheat grill to medium heat. Thread chicken onto soaked skewers. Next, alternate pineapple and vegetables onto different skewers .
   
4. Grill for 10 to 15 minutes or until chicken is done, turning occasionally