PINEAPPLE-GLAZED CHICKEN WITH GRILLED FRUIT
I’ve tried this delicious chicken dish. Served with grilled fruit and jasmine rice. Perfect for family gatherings.
Ingredients
4 split chicken breasts, bone in, skin on (approx. 4 lbs total)
Marinade
1 cup soy sauce, 1 cup brown sugar, 1 cup pineapple juice
Glaze
1 tablespoon minced garlic, 1 tablespoon minced ginger, 1 tablespoon soy sauce, 1, 12 oz jar pineapple apricot preserves, 1, 12 oz can orange-peach-mango concentrate, 1 tablespoon brown sugar
Combine marinade ingredients in large resealable plastic bag and add chicken. Marinate chicken six hours or more, turning occasionally. combine glaze ingredients in saucepan and simmer until slightly reduced and thickened, approx. 10 minutes. Place chicken on grill over indirect heat, cover and cook 25 minutes until internal temperature reaches 165 degrees, turning often and glazing two to three times the last 10 minutes. (Glaze will burn rapidly if cooked over high heat.)
Grilling Tip: When grilling, have a hot area of the grill, (direct heat) for making and quick cooking foods, and a cooler area (indirect heat) for foods that require long cook times and glazing, such as this recipe.
Grilled Fruit: Use sliced pineapple, pitted peaches, sliced strawberries, pitted and peeled mango and peeled papaya, as desired. Toss sliced fruit with a little sugar. Grilled quickly until marked.
4 servings
Recipe source: Chef Kim Cutts
Enjoy !
COCONUT LAYER CAKE
FILLING AND FROSTING: 4 teaspoon powdered egg whites, 1/4 cup plus 2 tablespoon warm water, 1/8 teaspoon salt, 1/2 cup superfine sugar, 1/2 teaspoon coconut extract, 1 jar ( 7 1/2 ounces) marshmallow creme, 2 cups sweetened shredded coconut, 1/4 cup prepared lemon curd
Cake: Heat oven to 350F. Coat 2 8-inch cake pans with nonstick cooking spray. Line bottoms with waxed paper and spray again.
Blend cake mix, water, oil, eggs, cream of coconut and coconut extract in large bowl at low-speed until just moistened, about 30 seconds. beat at medium speed for 2 minutes. Divide batter between the prepared pans.
Bake in 350F oven for 35 minutes or until toothpick inserted in center of the cake comes out clean. Allow to cool on a cooling rack for 15 minutes. Turn cakes out and remove waxed paper. Allow to cool completely.
Frosting in a large bowl, mix together powdered egg whites and 1/4 cup warm water and let stand for 5 minutes. Add cream of tartar and salt. Beat on medium high-speed until soft peaks form. Gradually beat in the sugar. Add coconut extract. Beat in half of the marshmallow creme and 1 tablespoon of water. Beat in remaining creme and 1 tablespoon water. Beat to good spreading consistency, adding 1 or 2 tablespoons of water as needed.
Place 1 cake layer on a serving plate. Spread with lemon curd. top with second cake layer. Generously frost top and sides of cake with frosting. Press coconut onto sides and top of cake. Refrigerate for 1 hour before serving.
Makes 12 servings
Enjoy !
