20 broiler-fryer chicken breast halves
2 cans (20 ounces each) pineapple slices in unsweetened juice
1 cup fresh lime juice (about 6 limes)
1 cup low-sodium soy sauce
1 tablespoons grated fresh ginger
6 tablespoons cornstarch
1. Drain juice from pineapple. This should be about 2 cups.
2. In saucepan, mix together pineapple juice, lime juice, soy sauce and ginger.
3. Place cornstarch in measuring cup or small bowl; add 6 tablespoons of the juice mixture and stir until smooth.
4. Over high temperature, place saucepan containing juice mixture and bring to a boil. Stir in cornstarch mixture, continuing to stir until sauce is thickened and smooth.
5. Remove from heat and dip each pineapple slice into sauce. Place pineapple in bowl for later use.
6. Dip each chicken breast half into sauce and place on prepared grill, skin side up, about 8 inches from heat.
7. Place remaining sauce in small saucepan and bring to a boil on stovetop or grill, stirring.
8. Grill chicken, turning and basting with sauce every 10-15 minutes, about 45 minutes or until fork can be inserted in chicken with ease.
9. While chicken is cooking, place pineapple slices on grill, 1 minutes for each side, turning once.
10. Place pineapple slice on top of each chicken breast and arrange on platter. Top each piece with a teaspoon of sauce.
Yield: makes 20 servings.
Courtesy of National Chicken Council.