Tuesday, June 14, 2011

Sweet & Sour Pineapple Grilled Chicken Thighs with Grilled Veggies and Fried Rice

The sweetness of the glazed chicken balances the saltiness of the fried rice.  I added grilled vegetables for more texture and flavor.  This is a modern twist to a traditional Chinese meal.

Sweet, Salty, Hearty & Fresh:  What more could you ask from a dinner?
Ingredients for Sweet & Sour Pineapple Glaze:
If it looks like there is a lot of sugar in this recipe, keep in mind it makes much more than you need for a single meal.  It make 10-12 servings if not more.  You only need to drizzle this over the chicken.
1 cup red wine vinegar
1/2 cup white wine vinegar
1/2 cup apple cider vinegar
1 cup pineapple juice
1 cup sugar
2-3 tbs finely diced ginger
1/4c chopped cilantro
1/2tsp red pepper flakes (optional)
3-4 tbs honey
1 cup diced frozen mixed bell peppers

Ingredients for Grilled Chicken:
Boneless skinless chicken Thighs
Salt and pepper

Ingredients for Grilled Veggies:
2 zucchini, sliced lenthwise
1 bunch green onions
1 tbs olive oil
Fresh ground sea salt and pepper

Ingredients for Vegetable Fried Rice:
3 cups cooked and cooled white rice
3 green onions, thinly sliced
1/2 cup shredded carrots
1/2 cup chopped snow peas
2 tbs minced ginger
2 tbs minced garlic
2 tsp sesame oil
2 tbs canola oil
2-4 tbs soy sauce (I use Gluten-Free)
2-4 tbs rice wine vinegar
Pinch of red pepper flakes
3 eggs, beaten, cooked in a nonstick pan and chopped

Directions to make Sweet & Sour Pineapple Chicken:
1. Put vinegars, juice, sugar, ginger, and red pepper flakes in a sauce pan.  Turn to high and bring to a boil then reduce to medium and simmer until boiled down by half (about 15 minutes).  Turn off heat, stir in cilantro, honey, frozen peppers and salt to taste.  Let set.
2. Meanwhile, turn grill to medium high heat.  Grill salt & peppered chicken about 7 minutes per side or until just done.  Move to a serving platter and top with sweet and sour glaze.  Cover with foil and let set a few minutes before serving.

Directions for Grilled Veggies:
1. Toss with a little olive oil, salt and pepper.  Grill over medium until grill marks are black and starting to soften.  Flip and grill on other side until done.  Keep warm.

Directions for Friend Rice:
1. Heat sesame oil and 1 tbs canola oil in a large pan.  Add ginger, garlic, green onion, peas and carrots.  Saute until beginning to soften.  Add rice and cook until hot and starting to fry.  Add soy sauce and rice wine vinegar to taste.  Add red pepper flakes if desired.  Continue to cook until all liquid absorbed.  Toss in chopped scrambled eggs (or you can toss in beaten raw eggs at the end but it will make the rice more moist and increase cooking time).  Season with more soy sauce or vinegar if needed.

To serve, place a scoop of rice on a plate.  Top with veggies and chicken.  Drizzle a little more sauce at the end over the chicken, focusing on getting the bell peppers to top the chicken.  Enjoy!

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