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Nutrition Facts
Serving Size 1 (290g) Recipe makes 4 servings
Calories 447
Calories from Fat 171		(38%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 5.2g	26%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 177mg		59%
Sodium 890mg		37%
Potassium 623mg		17%
Total Carbohydrate 25.2g		8%
	Dietary Fiber 0.2g	0%
	Sugars 21.9g
Protein 42.6g		85%
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Polynesian Honey-Pineapple Chicken

Recipe #61981 | 1¼ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Nanette62
May 12, 2003

I have submitted this recipe as it was originally written however I prepare it slightly different. The original recipe calls for the marinade that the chicken was in to be used as the basting sauce but I am not comfortable with that. I double the marinade & after it has cooled I use 3/4 of the sauce to marinate the meat & reserve 1/4 of the marinade to use as the basting sauce while cooking. This marinade also works on pork. Prep times does not include marinating.

SERVES 4 -6 (change servings and units)

Ingredients

1/2 cup pineapple juice (unsweetened)
1/4 cup honey
4 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 tablespoon grated fresh ginger (or 1 tsp. ground)
1 teaspoon salt
12 chicken drumsticks or chicken thighs (or a combination, approx. 3 lbs. or any other meaty chicken pieces)

Directions

1
For marinade, in sauce pan combine pineapple juice, honey, worcestershire sauce, garlic, ginger& salt.
2
Bring to a boil, reduce heat.
3
Simmer uncovered, stirring occasionally, about 15 minutes or until marinade mixture is reduced 1/4 (approx.).
4
Cool to room temperature.
5
Place chicken pieces in a plastic bag or shallow dish.
6
Pour in marinade& marinate chicken at least 6 hours or up to 24 hours.
7
Drain chicken pieces, reserving marinade.
8
Cook chicken on covered medium heat grill (indirect heat) for 40 to 45 minutes or until chicken is tender& no longer pink, brushing occasionally with reserved marinade for the first 30 minutes.

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Featured Reviews for This Recipe

From: dale!

On Aug 12, 2003

Very delicious. The chicken was tender and tasty. I marinated skinless chicken breast for 24 hours and reduced the cooking time. I served this with masses of mixed steamed vegetables (including some thinly sliced sweet potato) into which I added 1 cup of cooked brown rice, one small can of chopped pineapple and the juice and the leftover (separated) glaze. I would serve the chicken that way again as the flavours where wonderful together. Thanks!

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