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Title: Hot & Sweet Tropical Chicken
Categories: Poultry Hawaii
Yield: 1 Servings
| 1 | cn | (8-ounce) pineapple chunks; with juice |
| 1 | cn | (8-ounce) tomato sauce |
| 1/3 | c | Cider vinegar |
| 1/4 | c | Brown sugar |
| 4 | tb | Habanero hot sauce |
| 1/2 | ts | Dried thyme; (divided use) |
| 3 | Green onions; chopped, including greens | |
| 2 | Cloves garlic; chopped | |
| 1 | tb | Vegetable oil; plus, extra to brush on chicken |
| 1 | ts | Worcestershire sauce |
| 1/3 | c | Rum |
| 1 | ts | Cornstarch mixed with 2 tablespoon water |
| Salt to taste | ||
| 4 | Chicken breast halves; skin and bone intact |
In small pan, combine pineapple, tomato sauce, vinegar, brown sugar, habanero sauce, 1/4 teaspoon thyme, onions, garlic, 1 tablespoon oil and Worcestershire, and simmer 30 to 45 minutes. Place sauce in blender or food processor and puree until smooth.
Return sauce to the pan, add rum, and heat until simmering. Add cornstarch mixture and continue to simmer until thickened. Add salt to taste.
Brush chicken lightly with extra vegetable oil, place skin side down and grill over medium heat for 10 minutes. Turn. Cook until done, about an additional 20 minutes, basting frequently with sauce. Makes 4 servings.
Per serving: Cal 289 (32% fat) Fat 10 g (3 g sat) No fiber Chol 96 mg Sodium 313 mg Carbs 11 g Calcium 30 mg
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