The nursing program I’m starting next week assigned My Sister’s Keeper by Jodi Picoult as a summer reading book for all the incoming students (on that note – I was pleasantly surprised in the beginning; it wasn’t the book I thought it would be. But a twist ending left me aggravated). While about to purchase it at the bookstore I noticed the usual bargain book display in the checkout line, and a few interesting looking cookbooks caught my eye.
For only about $8 I picked up Anheuser-Busch’s Great Food Great Beer cookbook. The book emphasizes beer pairings with food, but really it provides an assortment of simple and tasty looking meals that my husband or I could put together quickly on a weeknight – and as you know, that’s what DinnerCakes is all about!
This recipe is adapted from a recipe for chicken thighs, because we never really buy or eat thighs. It doesn’t require much prep or cook time, but it does require a little time to marinate the chicken. I didn’t marinate mine quite long enough, so my chicken could have been a little more soy/satay glazed and less pineapple. I probably like the Pineapple Mango Chicken Curry I made last month more, but this was definitely good too. This recipe would also work well with shrimp instead of chicken (or, hey, in addition to it).
adapted from Great Food Great Beer
Marinade
2 tablespoons soy sauce
1 tablespoon light brown sugar
1 tablespoon sweetened lime juice
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon salt
1 pound boneless, skinless chicken breasts
Relish
1 can pineapple chunks (20 oz.)
1 yellow bell pepper, diced
1 small onion, diced
2 tablespoons apple cider vinegar
1 tablespoon light brown sugar
1/2 teaspoon salt
dash of red pepper flakes
In a shallow dish combine marinade ingredients and stir. Cut chicken breast into one inch pieces and add to dish to coat with marinade. Cover and leave in fridge for at least 15 minutes, but up to four hours.
While chicken marinates, set a medium size pot to medium high heat and combine all relish ingredients (add pineapple juice as well, do not drain). Stir occasionally.
Stir fry chicken pieces or cook on grill pan until white throughout (be careful not to overcook your chicken). Serve with relish over couscous or rice.
