Huli Huli Chicken with Grilled Pineapple and Vegetable Slaw

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PERDUE^® PERFECT PORTIONS^® Boneless Skinless Chicken Breasts (1.5 lbs.)

In The Fresh Meat Case

Huli Huli Chicken with Grilled Pineapple and Vegetable Slaw

PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breasts (1.5 lbs.)

In The Fresh Meat Case

Made With:

PERDUE^® PERFECT PORTIONS^® Boneless Skinless Chicken Breasts (1.5 lbs.)

PREP TIME: 25min COOK TIME: 20min
Serves 5

PREP TIME: 25min COOK TIME: 20min

Serves 5

420
Calories
35g
Protein
760mg
Sodium
1.5g
Sat. Fat
30g
Sugar

Serving Per Recipe: 5
Amount Per Serving
Calories 420
% Daily Value*
Total Fat 12g	15%
	Saturated Fat 1.5g	8%
Cholesterol 80mg	27%
Sodium 760mg	33%

Total Carbs 44g	16%
	Dietary Fiber 5g	18%
	Sugars 30g
Protein 35g
Vitamin A 45%
Vitamin C 140%
Calcium 6%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

5 breasts PERDUE^® PERFECT PORTIONS^® Boneless Skinless Chicken Breasts (1.5 lbs.)

2 1/2 cups GOYA^® Pineapple Juice

3 1/2 tbsp. GOYA^® Extra Virgin Olive Oil

Any PERDUE^® Fresh Chicken product may be substituted

6 tbsp. GOYA^® Red Wine Vinegar

3 tbsp. lower-sodium soy sauce

1 3/4 tsp. GOYA^® Adobo All Purpose Seasoning with Pepper

1 tbsp. + 2 tsp. grated fresh ginger

1 1/2 tbsp. GOYA^® Pure Honey

1/2 small fresh pineapple, cut into ¾-inch thick rounds (about 1 lb. trimmed)

1 large red or yellow bell pepper, cut into slabs

2 ears corn

4 cups shredded red and/or green cabbage

3 scallions, sliced

1/3 cup coarsely chopped cilantro

Step 1

Place chicken, ¾ cup pineapple juice, 1 tablespoon olive oil, 2 tablespoons vinegar, 2 tablespoons soy sauce, 1 teaspoon Adobo and 2 teaspoons ginger in one-gallon zip-top bag. Mix together until chicken is well-coated; push out air and seal. Marinate, refrigerated, 30 minutes to 1 hour.

Step 2

Heat 1¾ cups pineapple juice, 2 tablespoons vinegar, 1 tablespoon soy sauce, 1 tablespoon ginger and honey in medium saucepan, over medium heat. Simmer until reduced (see Tip) to ½ cup, about 25 minutes. Reserve 3 tablespoons in small bowl to use as glaze for chicken. Place remaining mixture in large bowl for slaw. Whisk in 1½ tablespoons olive oil, 2 tablespoons vinegar and ¾ teaspoon Adobo.

TIP

TIP: Use your widest saucepan when reducing the glaze. More surface area will evaporate the liquid faster, saving time and energy.

Step 3

Preheat grill to medium-high. Brush pineapple, peppers and corn with 1 tablespoon olive oil. Grill covered, until browned and tender-crisp, about 8 minutes, turning occasionally.

Step 4

Remove chicken from marinade; discard marinade. Place chicken on oiled grill grates. Cook, covered, for 8 minutes, flipping once, until browned and cooked through (internal temperature reaches 170°F on quick-read thermometer).

Step 5

Coarsely chop pineapple and peppers; cut corn kernels off cobs. Add to large bowl with cabbage, scallions and cilantro; toss to combine. Brush chicken with reserved glaze and serve with slaw.