Saturday, May 16, 2009

Pineapple marinade

I've been wanting to switch from our normal Italian dressing marinade to something more healthy and found this recipe at one of my favorite blogs. I LOVE anything with pineapple so I think I'm going to love it! I hope to try it this week :)

• 10oz canned pineapple in its juice (about 1/2 a can)
• 1/2 sweet onion roughly chopped
• 1/4 cup soy sauce
• 3 cloves garlic
• 1/2 cup olive oil

Blend until thoroughly mixed. Marinate the chicken for several hours. Bake at 375 for 45 minutes to an hour. To grill chicken, heat the grill to medium heat, cook for three minutes per side, then move to indirect heat and grill for an additional 45 minutes, with the lid closed. As leg quarters tend to be fattier than breasts, watch for flare ups.
Use a thermometer to ensure the leg quarters reach 165F.

When grilling, I like to use some of the marinade as a baste. It’s important to note that this is marinade I set aside for this purpose. Never reuse any sauce or marinade that has touched raw meat.

Recipe found at: