I use around 5 fresh pineapples for blender to make the juice.
Make the sauce and put into the seal bag with chicken pieces. Suppose to wait chill for 4 hours but I start cooking after 1 hour marinated.
Add some oil, use the medium-high heat for grill pan. Discard the marinated sauce, cook for 15mins then add the remaining sauce to cook for another few minutes. Smell so good when I am cooking it.
In the meantime, prepare dressing for the salad.
Some cheetah cheese
1 stalk of celery, 2 pear and cheese cut into small cube and use half of the cabbage.
Mix 2 tbsb of honey and apple cider and 1/4 tsp of salt first, then add salad to stir well, set aside.
So yummy, next time I will try some rice with this dish too.
- 1/4c Pineapple juice
- 2.0Tbsp Ketchup
- 2.0Tbsp Lower-sodium soy sauce
- 2.0 Garlic cloves, minced
- 2.0 Boneless chicken breast
- 3/4tsp Salt, divided
- 1/4tsp Black pepper
- 2.0c Hot cooked long-grain white rice
- 1/4c Chopped cilantro for garnish
Los angeles, CA