Chinamerica Chicken Pineapple Feast
CATEGORIES
INGREDIENTS
  • Servings: 1
  • 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
  • Salad
  • 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
DIRECTIONS
  1. Pound chicken breast with a wood
  2. mallet for a short period of time to soften the breast. Put in bowl.
  3. Add a little bit of white pepper powder,
  4. ½ teaspoon of salt and ½ teaspoon of honey. Mix everything thoroughly, turning chicken over to coat.
  5. Chop ½ cup of pineapple and add to bowl. Add 1 tablespoon of cooking wine. Mix
  6. everything together thoroughly and
  7. refrigerate about 60 minutes.
  8. Cook chicken with some oil in a pot until brownish. You may use an oven instead.
  9. Cook the pineapple sauce. Gradually add 3 tablespoons of mayonnaise, stirring
  10. constantly.
  11. If needed, add ¼ teaspoon of salt and/or
  12. ½ teaspoon of sugar.
  13. Pour over chicken and serve.