Back to the Table with Chef Bud: Grilled Pineapple Chicken
- 1 lb 5 oz boneless, skinless chicken breast
- 1 tspn kosher salt
- 1 tspn McCormick Coarse Black Pepper
- 1 tspn McCormick Smoked Paprika
- ½ tspn McCormick Cayenne Pepper
- 3 Tblspns Kikkoman Low Sodium soy sauce
- 3 Tblspns extra virgin olive oil
- 1 each red bell pepper
- 1 bunch green onions sliced thin
- 2 C pineapple chunks, drained and juice reserved
- 1 Tblspn cornstarch
Preheat grill to medium-high heat, spray or oil grates
Combine soy sauce, 2 Tblspn olive oil, smoked paprika, coarse black pepper, and kosher salt. Add chicken breast and let marinate.
Heat the remaining olive oil in a saute pan over medium-high heat. Add bell peppers, and stir fry for about 3 minutes. Add green onion, and cook for an additional 2 minutes. Set aside.
Place marinated chicken breast on the grill and grill about 3-4 minutes a side. Discard marinade. When chicken breasts are done (you can cut into strips or chunks) Add to the red peppers and green onions, and reintroduce to the heat. Let saute until all is cooked through.
Combine pineapple juice and cornstarch in a bowl, mix together well. Add pineapple chunks to the saute pan and cook for 2-3 minutes. Pour pineapple juice mixture and bring to a boil. Simmer until the sauce thickens about 3 minutes.
The sweet and spicy flavor, with the fresh pineapple, make it a great time to go Back to the Table with your family and friends this spring!
Chef Bud’s next cooking class at Amarillo College is on Thursday, June 6 from 6:30 to 8:30 p.m. at the Amarillo College Downtown campus. The “Easy Green Produce” class is $35. For more information, click here.