Brown Sugar Pineapple Chicken

By ccavaletti

Ingredients

• 1/3 c firmly packed light brown sugar
• 1 Tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 ground black pepper
• 1/2 tsp Worcestershire sauce
• 1 pineapple, peeled, cored, cut into 1/2-inch-thick rings, and juice reserved
• 8 boneless skinless chicken thighs (I used chicken breasts)
• 1/2 small red onion, cut into 1/2-inch thick rings
• Serve with Bell Pepper Rice Pilaf

Details

Servings 4

Preparation

Step 1

In a large bowl, stir together brown sugar, mustard, salt, garlic powder, pepper, Worcestershire sauce and 1 Tbsp reserved pineapple juice.

Reserve 1/4 c mixture in a small bowl; add chicken to remaining mixture, turning to coat completely. Let stand for 15 minutes.

Spray grill rack with nonflammable cooking spray and preheat grill to medium-high heat (350º to 400º), or spray a grill pan with cooking spray and heat over medium-high heat.

Add chicken, pineapple, and onion to grill or grill pan. Cook, undisturbed, until browned on bottom, 5 to 6 minutes for pineapple and onion and 6 to 8 minutes for chicken.

Turn, brush with reserved sugar mixture, and cook until onions a re tender and a meat thermometer inserted in the thickest portion of chicken registers 165º, 5 to 8 minutes more.

Brush with any remaining reserved sugar mixture before serving.

From Cooking with Paula Deen, March/April 2017