I would love to have this post be upbeat and funny but there are just some times that it just does not work out that way especially when you have a loved one in the hospital and they are not expected to leave. Unlike some folks, I love my in-laws as they have always been wonderful to me. My father in-law loved my cooking and I even created recipes for him. He is one of the reasons that my recipes do not have a lot of added salt. I will be thinking of a recipe which I will dedicate to him here when I have it completed. I want it to be a monument to his personality and one that will bring us all wonderful memories of a great man every time I make it. I love you Bill, even though out of respect I had a difficult time calling you that and see, I did take care of your daughter. In the interim, here is a post from the old site that was almost lost. It is a very, very easy recipe but awfully delicious.
Desperate times call for…
Some of the best things can be born out of desperation and this recipe is an example of one of them. I was in charge of cooking dinner one night for me and the children but had not had any time to go to the grocery store to pick up anything specific. I knew I had chicken in the freezer (Who doesn’t?) but that was about it. I did not feel like serving the kids fast food because heaven knows that they will eat enough of that stuff in the course of their lives. So, I rooted around in the pantry and found a small jar of pineapple preserves and from the fridge a half bottle of teriyaki sauce and some soy sauce. I combined them together in this recipe which was so easy I recreated it with a pork tenderloin. (same steps and ingredients except for replacing chicken with pig)
Fast Hawaiian Chicken
(makes 4 servings)
1 – Small, jar of pineapple preserves
½ a bottle or less of low sodium teriyaki sauce
1tsp – powdered ginger
1 tsp – coarse ground black pepper
2 tbsp – low sodium soy sauce
4 – Boneless, skinless chicken breasts
1tsp – dried basil leaves
1tsp – dried parsley flakes
¼ cup of peanut oil
9 X 13 baking dish
In a small bowl mix peanut oil, teriyaki sauce, soy sauce, parsley and basil and whisk together. Set this mixture aside for a moment. Spray baking dish with Pam or some other cooking spray and add about 1/4 cup of water to the bottom of the dish. You can even use rice wine as a liquid if you would like. (Less, if you are using a smaller pan or have reduced the recipe) Arrange chicken in the bottom of the pan and evenly sprinkle (distribute) ginger and black pepper over the top of each piece, kind of pressing the herbs into the chicken with your fingers. Take the teriyaki mixture which had been set aside and slowly pour over chicken. Spoon pineapple preserves evenly on each chicken breast so that each has its own layer. (It’s kind of like adding a blanket to each of the chicken breasts) You can add fresh pineapple slices around the outside of the chicken because it kind of looks nice (and tastes pretty good too when it’s done). Take sesame seeds and kind of “salt” them over top of everything before you put it in the oven.
Bake in an oven that has been pre-heated to 350 degrees for 40 minutes making sure to gently (you do not want to blast the pineapple from the top of the chicken) baste chicken about every 10 minutes with mixture from bottom of baking dish.
I served this with pineapple jasmine rice and green beans dressed with ginger salad dressing.