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Ingredients
Chicken and Marinade
- 4 Chicken Breasts Trimmed and pounded thin
- 1 C Pineapple Juice unsweetened
- 1/2 C Soy Sauce
- 1/2 C Brown Sugar
- 1/3 C Ketchup
- 1/4 C Chicken Stock
- 2 tsp Ginger grated
- 1.5 tsp Garlic minced
- 1 tsp Crushed Red Pepper
- 1 tsp Chinkiang vinegar aka: Black vinegar
Veggies & Fruit
- 1 Sweet Onion halved and sliced thin
- 1 Orange Bell Pepper quartered and sliced
- Pineapple chunks fresh
- 1 tsp Chinkiang vinegar
Rice
- 3/4 C Calrose Rice
- 14 oz Chicken Stock
- 2 tsp Chinkiang vinegar
Ingredients
Chicken and Marinade
Veggies & Fruit
Rice
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Instructions
Chicken
- Whisk the marinade ingredients together. Reserve 1 C of the Marinade to baste the chicken with
- Trim and pound the Chicken flat. Place the Chicken and the Marinade in a Ziploc bag and allow to marinate in the fridge for at least 3 hours or overnight
- Remove the Chicken from the Marinade, reserving the liquid
- Set your grill to 350 and cook the chicken for about 10 minutes per side. Baste with the reserved Marinade when you turn the Chicken.
Rice
- Place the Rice, Chicken Stock and Vinegar in a Sauce Pan and heat to bring it to a boil. While waiting for it to reach a boil put the Chicken on the Grill.
- When the Stock begins to boil cover and lower the temp to medium low. Allow to cook for 18 minutes. Then stir well and allow to continue cooking for 3 more minutes uncovered
Veggies and Fruit
- When you start the Chicken cooking heat a skillet on high. Add the Onion, Bell Pepper, Pineapple, liquid reserved from the marinating Chicken and the Vinegar to the skillet. Cook until the Onions are soft
Plating
- The Chicken, Rice and Veggies should all finish at the same time. Serve garnished with some chopped Cilantro, Diced Gren Onions and sprinkled with Pomegranate Seeds
Recipe Notes
Instead of Chicken you could use Pork or even a Swordfish steak
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