Grilled Honey Orange Chicken

• Pasta Gourmet Ocean Adventures Pasta
• Marukan Rice Vinegar
• Nando’s Peri- Peri Sauce
• Hidden Valley Greek Yogurt Ranch Dip
• Ristorante Italiano Garlic Parmesan 
• Kikkoman Orange Sauce 

Grilled Honey Orange Chicken 
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5 – boneless, skinnless chicken breast or 
10 – chicken breast tenderloins
1 – tablespoons extra virgin olive oil 
1 – 12.5 oz bottle Kikkoman Orange sauce  
1/2 – cup orange juice 
1 1/2 – teaspoons Marukan rice vinegar 
2 – teaspoons Simply Asian – sweet ginger garlic seasoning
1 – teaspoon soy sauce 
pepper, to taste

In a large resealable plastic bag, add chicken breasts or breast tenderloins. 

In a small bowl whisk together the,  olive oil, Kikkoman orange sauce, orange juice, rice vinegar, soy sauce, simply Asian seasoning, and pepper.

Reserve about a 1/2 cup of the marinade (refrigerate reserved marinade) and pour the remainder into the resealable plastic bag over the the chicken. 

Squeeze the bag until the marinade has coated all the chicken pieces. Refrigerate for at least 6 hours or overnight.   

Remove chicken from bag and discard the marinade. Grill the chicken pieces for about 10 – 15 minutes or until the juice run clear.

Remove chicken from grill to a serving dish. Warm the reserved marinade and pour over chicken tenderloins before serving.   

Servings: 4-5

Fresh Grilled Pineapple

1 – fresh pineapple, peeled, cored and cut into one inch thick rings or spears
1/2 - cup brown sugar (more or less depending on the amount of pineapple)
1/4 – cup honey or agave nectar, optional

Coat each slice of pineapple with brown sugar. Allow the pineapple to sit at room temperature until the sugar has dissolved a bit. 

Place the pineapple on a hot grill (in direct heat) for 5 – 10 minutes or until a bit of char has appeared.

Flip the pineapple over and grill the other side for an additional 3-5 minutes. Remove from grill and drizzle the pineapple with honey or agave nectar before serving (optional).