Chinamerica Chicken Pineapple Feast
1 teaspoon lemon peel, grated
½ cup fresh lemon juice
1/3 cup olive oil
3 cloves garlic, finely chopped
1 tablespoon Dijon style mustard
1 teaspoon dried oregano leaves
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups pearl barley, cooked
13 ¾ ounce can artichoke hearts, chopped
1 cup pitted Kalamata olives
1 cup feta cheese, crumbled
½ cup red onion, finely chopped
½ cup parsley, chopped
Grilled chicken skewers
16 wooden skewers soaked in water
8 chicken breast halves, boneless, skinless
Pound chicken breast with a wood
mallet for a short period of time to soften the breast. Put in bowl.
Add a little bit of white pepper powder,
½ teaspoon of salt and ½ teaspoon of honey. Mix everything thoroughly, turning chicken over to coat.
Chop ½ cup of pineapple and add to bowl. Add 1 tablespoon of cooking wine. Mix
everything together thoroughly and
refrigerate about 60 minutes.
Cook chicken with some oil in a pot until brownish. You may use an oven instead.
Cook the pineapple sauce. Gradually add 3 tablespoons of mayonnaise, stirring
If needed, add ¼ teaspoon of salt and/or
½ teaspoon of sugar.
Pour over chicken and serve.