Prep Time: OVERNIGHT and 10 minutes the next day
Cook Time: 2-3 hours (or longer on low)
Serves: 4-6 servings
What you need:
- 2 lbs. boneless, skinless chicken thighs (you can use chicken breast, but it needs to be pounded first. thighs will be moister and soak up more juice.....just sayin.....)
- olive oil
- 2 bottles teriyake marinade with pineapple juice (I use a lot of marinade)
- 2 cans tropical fruit mix
- 1 large can pineapple chunks in syrup
- 1 large can pineapple slices
- 2 cans mandarin oranges
- 1 large white onion chopped
- 2 tbsp. minced garlic - or more if you like it!
- 2-3 tbsp. worcestershire sauce
Let's Make It:
- THE NIGHT BEFORE- Put the chicken in a plastic bag can cover with teriyake marinade and the juice from the pineapple chunks OVERNIGHT. Refridgerate the chunks to be used later.
- Preheat oven to 325 degrees
- Open all cans of fruit and drain the juice into a large measuring cup...or any other cup for that matter! :) Set aside.
- The next day, in a skillet, brown the chicken in olive oil and place in a glass baking dish. Disguard all remaining marinade in the bag. We will use fresh now.
- In the same skillet, saute the chopped onions and minced garlic. Then, pour over chicken.
- Cover chicken with remaining FRESH teriyake marinade.
- Pour all fruit over chicken.
- Add worcestershire sauce evenly over everything.
- Place pineapple slices over chicken.
- Now, pour over all remaining fruit juice/syrup so chicken in completely immersed.
- Cover with foil and bake at 325 for 2-3 hours. Bake uncovered for the last 20 minutes.
It is always a hit! It's just as good, or better as leftovers! Let me know what you think!!!!
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