Name: Hawaiian Chicken Breasts with Pineapple Citrus Sauce
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

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 tablespoons shallots, finely chopped
1 tablespoon fresh ginger, peeled and finely grated
2 tablespoons cider vinegar
1 tablespoon brown sugar
3 tablespoons vegetable broth, purchased
Zest of 1 lemon and 1 orange
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
2 tablespoons 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.
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.