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Pineapple Glazed Chicken with Lemon Jalapeno Rice


 

Barb D

TVWBB Hall of Fame
Dinner tonight was trying something a little different. Made a glaze with Apricot Pineapple Preserves, chopped Jalapeno pepper, Sriracha Hot Sauce, lemon juice and kosher salt. Put everything in pan to simmer for 1 minute then bring to boil over medium heat for 4 minutes. Then take half the sauce which will be used for brushing on the chicken during grilling. With the remaining sauce add about 8oz. fresh dice pineapple, little water bring to a boil over med. High heat for 4 minutes.
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Chicken getting some EVOO, salt and pepper. On the Performer direct to get brown then indirect for 15 minutes. Then another 5 minutes more for basing a couple of times.
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Plated with Trader Joe’s Jasmine rice mix in a little lemon zest and 1 Tbsp. chopped Jalapeno peppers. Along with a green salad.
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We enjoyed it and will be doing it again real soon.
Thanks for stopping by.
 
Well, now I feel stupid. I just posted the same cook! Looks fantastic Barb. Great job on that recipe. Jamie will be proud!
 

 

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