PINEAPPLE CHICKEN

Tangy with a hint of heat, but tender
and juicy and perfect for a summer meal.

¾ CUP PINEAPPLE JUICE
¼ CUP SOY SAUCE – less sodium
3 TBS LIGHT BROWN SUGAR
1 TB CATSUP
1 TB WHITE WINE VINEGAR
3 GARLIC CLOVES – minced
1 JALAPENO PEPPER – thinly sliced
4 CHICKEN BREASTS – boneless, skinless or 4 -6 HEARTY CHICKEN THIGHS
1 SMALL to MEDIUM PINEAPPLE – peeled, cored cut into slices about ½-inch thick
1 ½ -2 tsps cornstarch
1/3 cup scallions – chopped

MARINADE

Whisk together pineapple juice, soy sauce, sugar, catsup, vinegar, garlic and jalapeno slices. Str well and add ¾ cup of the marinade to a small cup and set aside. Pour remaining marinade over the chicken in a zip lock bag and chill until ready to cook, turning over in marinade several times until ready to cook.

Grill on well-oiled grates uncovered until grill marks appear and the chicken registers 160º. Grill pineapple slices for a few minutes on each side until grill marks appear.

Remove chicken and pineapple to a large platter and cover with foil to keep warm. Whisk cornstarch (I prefer to use Wondra flour as it doesn’t clump but you have to adjust amount)

into the marinade until it dissolves and add to a small saucepan. Brink to a boil and cook for a minute or two until thickened. Brush over the chicken and pineapple. Sprinkle with scallions.NOTE: This is a great dish to serve with fluffy white rice. Or just as good with corn on the cob. Because our family prefers thighs I increase the amount of marinade accordingly.

PINEAPPLE FRITTERS

Fritte di Ananas

3 Eggs – Yolks only
1/3 C. Flour
10 Amaretti – Crumbled
1 Pineapple – Peeled, cored, cut into small wedges
Canola or Vegetable Oil – for frying
Powdered Sugar – for Dusting
1 C. Corn Starch
1 tsp. Vanilla
1 1/2 C. Whole Milk – hot
1/3 C. Sugar

Make a pastry cream by beating 3 egg yolks with 1/3 cup of sugar and 1/3 cup of four.

Beat until smooth.  Whisk in 1 1/3 cups of hot milk and pour into a saucepan bringing gently to a boil.  Cook until thick and whisking often. Stir in 1 tsp of vanilla extract and 10 crumbled amaretti.

Peel and core a pineapple and cut into wedges. Mix the wedges with the pastry cream, covering them well and refrigerate, covered, for 24 hours. 

Dredge the wedges in 1 cup of cornstarch and deep-fry in hot extra virgin olive oil (350º) until golden brown, turning once or twice to brown evenly.

Spread out on paper towels just to absorb excess grease.  Dust with powdered sugar and serve hot.

Buon Mangiata!