Napi tipp

 

Csirke/ Hawaii csirke

 

Photo: John Autry; Styling: Cindy Barr

Ingredients

• 1/4 cup pineapple juice
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• 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. 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. 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. 3. Combine rice, 1/4 teaspoon salt, and cilantro.

Lori Hulston Corvin, Cooking Light