MAUI PINEAPPLE CHICKEN YARD HOUSE RECIPES

Steps:

• Combine the chicken, soy sauce, and 1 can of pineapple tidbits with juice in a bowl. Allow chicken to marinate for 20 minutes. Remove the chicken from the marinade; strain the marinade in a colander, reserving the juice. Discard the pineapple.
• Heat the olive oil in a large skillet over medium heat. Add the red bell pepper, orange bell pepper, mushrooms, garlic, and ginger. Cook and stir the vegetable mixture until the garlic is fragrant and the peppers begin to soften. Stir in the chicken and cook until the juices from the chicken run clear, about 15 minutes.
• Pour in the reserved chicken marinade, 1 can of pineapple tidbits with juice, black bean sauce, and crushed red pepper; season with salt and pepper; simmer 5 minutes.

Steps:

• For the salsa, combine all fruit, vegetables and herbs in a bowl.
• In a separate bowl, add the remaining ingredients and whip with a whisk until well combined and all sugar is dissolved.
• Pour liquid over fruit and vegetables and toss until well combined.
• In a stainless mixing bowl, combine water, soy sauce, pineapple juice, sugar and lemon juice; whisk until sugar has dissolved.
• Pour marinade over chicken and swirl until all chicken breasts are covered; cover bowl and refrigerate for 8 hours.
• Remove chicken from marinade and grill about 4-5 minutes, turning once and grilling other side 4-5 minutes until center temperature reads 160°F.
• Serve chicken topped with spoonful of salsa.