| Sycamore Hill Farms Original Recipe | |||||||||
| Grilled Pineapple Chicken Breast | |||||||||
| You Will Need: | |||||||||
| 10 | Boneless Chicken Breast | ||||||||
| 1 | 7 oz | Can Crushed Pineapple and Juice | |||||||
| 2 | TBSP | Soy Sauce | |||||||
| 10 | pieces | Sliced Pineapple Rings - canned or fresh | |||||||
| The Day Before: | |||||||||
| Rinse and drain chicken breast. Lightly season each side of the chicken breast with | |||||||||
| Southern Seasoning. Place the 7 oz of crushed pineapple and juice in a gallon freezer | |||||||||
| bag with the soy sauce, add chicken breast and seal bag. | |||||||||
| Tumble to coat all the breast with marinate mixture. Remove the air from the bag and place | |||||||||
| in the refrigerator until the next day. | |||||||||
| To Cook: | |||||||||
| Heat grill hot and place the chicken breast on an oiled cooking grate. Cook until browned | |||||||||
| and color has changed from translucent to white. At the same time be cooking the pineapple | |||||||||
| rings. When rings are seared and the chicken has been turned, place a ring on each breast. | |||||||||
| Place chicken breast in a covered container and let rest for 5 minutes. | |||||||||
| Yield: | 10 servings | ||||||||