Max and Erma Caribbean Chicken®
1/2 cup pineapple juice
2 teaspoon brown sugar
2 teaspoon freshly squeezed lemon juice
1 teaspoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger (or 1/4-1/2 teaspoon ground ginger)
Two fresh, boneless chicken breasts marinated in our secret recipe sauce, topped with tropical fruit salsa and served over our special recipe rice with sugar snap peas.
Two grilled pineapple-soy marinated chicken breasts topped with tropical fruit salsa. Served with herb rice & broccoli.
Pineapple / Soy Marinade
Pineapple-Soy Marinade for Chicken
1/2 cup pineapple juice
2 tsp. brown sugar
2 tsp. freshly squeezed lemon juice
1 tsp. reduced-sodium soy sauce
1 tsp. grated fresh ginger (or 1/4-1/2 tsp. ground ginger)
Combine all ingredients. Use as a marinade or basting sauce for poultry or
seafood.
Pineapple-Soy Marinade for Chicken
1/2 cup pineapple juice
2 tsp. brown sugar
2 tsp. freshly squeezed lemon juice
1 tsp. reduced-sodium soy sauce
1 tsp. grated fresh ginger (or 1/4-1/2 tsp. ground ginger)
Combine all ingredients. Use as a marinade or basting sauce for poultry or
seafood.
Pineapple-Soy Marinade for Chicken
1/2 cup pineapple juice
2 tsp. brown sugar
2 tsp. freshly squeezed lemon juice
1 tsp. reduced-sodium soy sauce
1 tsp. grated fresh ginger (or 1/4-1/2 tsp. ground ginger)
With a large knife, dice canned fruit into 1/4-inch pieces.
Combine with red pepper, green onion, cilantro, lime juice, olive oil,
crushed red pepper, salt, pepper and jalapeno (if using). Cover tightly and
refrigerate at least 3 hours, or overnight.
Makes 2 1/2 cups.
Combine all ingredients. Use as a marinade or basting sauce for poultry or
seafood.
Source: Max and Erma’s