Better Taste by Chef Mark Phillips

FROM THE KITCHEN OF CHEF MARK

Orange Pineapple Chicken on the Grill

Springtime in Florida! Perfect weather for grilling outside. Today we’re making Orange Pineapple Chicken; boneless skinless chicken breasts marinated in extra virgin olive oil, Natalie’s squeezed fresh orange juice, brown sugar, and spices, and charbroiled on the grill. Served with grilled skewers of colored bell peppers, red onions, and chunks of pineapple. This recipe ensures that your chicken will be tender, juicy, and bursting with flavor. Our Mise En Place & Recipe:

CHICKEN AND MARINADE 3 boneless skinless chicken breasts 1 cup pineapple chunks 1 cup colored bell pepper chunks 1/2 cup extra virgin olive oil ¼ cup Natalie’s orange Juice ¼ cup dry marsala wine or sherry ¼ cup chopped red onion 3 Tbs soy sauce 2 Tbs balsamic vinegar 1 Tbs Worcestershire sauce 1 tsp each garlic and onion powder 1 tsp Italian seasoning 1/4 cup brown sugar 1 tsp each salt and pepper 4 sprigs of chopped cilantro FRUIT AND VEGE SKEWERS Pineapple Chunks Bell Pepper Chunks Red Onion Chunks THE SAUCE Chopped Onion (from the marinade) Chopped Cilantro (from the marinade) Pineapple Bits (a few from the marinade) 1 Cup Chicken Stock Two Tablespoons of Butter • Our first step is to get the marinade ready.

In a large bowl pour in the olive oil, the orange juice, dry marsala wine, soy sauce,

Worcestershire sauce, balsamic vinegar, spices, brown sugar, garlic puree, chopped cilantro, and give everything a nice stir.

Add in the chopped onions and get the chicken breast ready by poking holes in the breasts with a fork. Add the breasts to the marinade and stir them around so that they are completely coated. Add in the pineapple chunks next. This is optional; some people like their pineapple grilled plain. Cover the bowl with plastic wrap and put it in the refrigerator for at least five hours. Overnight would be even better. • Let’s gets our skewers ready. Add the pineapple, onion, and peppers alternating the colors. Time to get the chicken ready for the grill. Remove the marinated chicken from the fridge and put the breasts on a plate. We’ll make a sauce with the marinated onions and pineapple bits. Add a piece of butter to a pan and put the heat to medium. Using a slotted spoon, put the bits on onion, cilantro, and pineapple into the pan. Sautee it for about five to six minutes. Make a cup of chicken stock and pour it into the pan and bring the heat to medium high so that it will reduce by half. Turn off the heat and add in a chunk of cold butter and give it a stir.

The sauce will thicken as it cools. • Let’s get the grill ready. We’ll turn our flames up to medium high. Place the marinated chicken breast onto the hot grill

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and cook for six minutes. Flip the breast over and cook them for an additional six minutes. We’ll also add the skewers on to the grill. Now if you like your pineapple, onions, and peppers more charred and well done, you could have put the skewers on at the same time as the chicken earlier. • Once the chicken has reached an internal temperature of 165 degrees, remove the breasts from the grill and wrap them in aluminum foil to stay warm. While the chicken is resting, continue to cook the skewers until you reach the desired level of char. Then remove the skewers and put them onto a plate. • Back in the kitchen, begin to slice the chicken breast. Once the chicken breast is sliced, its time to plate our dish.

And there it is. Orange Pineapple Chicken on the Grill. Boneless skinless chicken breast marinated in olive oil, dry marsala wine, Natalie’s orange juice, brown sugar, and spices, charbroiled on a gas grill, topped with a sauce made from sauteed red onions, pineapple bits and cilantro, and plated with chargrilled skewers of pineapple, red onions, and colored bell peppers. Delicious! Until next time, Bon Appetit! Ciao, Mark