Easy Hawaiian Chicken

A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. This could be chicken kabobs: cut the chicken into cubes and thread on soaked skewers with fresh pineapple cubes. I'd serve this with rice, grilled corn on the cob, grilled tomato halves, and garlic bread. Preparation time includes 30 minutes refrigeration time.

• Ready In: 55 mins
• Serves: 5

Ingredients

• 1  cup  pineapple juice
• 1  tablespoon cornstarch
• 1  cup  Yoshida gourmet sauce
• 1  tablespoon olive oil
• 1  tablespoon crushed red pepper flakes
• 1 1⁄2 lbs boneless skinless chicken breasts or 1 1⁄2 lbs boneless skinless chicken thighs

Directions

1. In a medium bowl, mix cornstarch with pineapple juice, stirring to dissolve.
2. Add Gourmet Sauce, olive oil, and crushed red pepper, stirring well.
3. Place chicken in a zip bag; pour marinade over chicken and shake bag.
4. Marinate in refrigerator for 30 minutes.
5. Heat grill to medium low.
6. Remove chicken from marinade and grill for 8-10 minutes on each side, or until juices run clear.
7. Meanwhile, in a small saucepan, bring marinade to a boil and simmer gently until thickened.
8. Serve chicken with heated sauce.