I don’t know about you, but I’m always searching for new and easy ways to make chicken. It seems that its the most used protein source in my house. We love it fried, bbqed, baked…you name it, we love it! As soon as I saw this recipe on Tastykitchen.com, I knew that it would soon make an appearance on our dinner table. I gotta admit, I was quite nervous when I saw that it had 1/2 cup of vinegar in it. Honestly, once the chicken was done, you would never even believe that there was vinegar in the dish. The sauce just becomes a sweet, mellow glaze of sorts.
3/4 cup soy sauce
1/2 cup apple cider vinegar
1/4 cup pineapple juice- I used the juice from a can of pineapple chunks
3/4 cup light brown sugar
1 tsp grated ginger root
2 large cloves of garlic, finely chopped
1 1/2 cups water
1 pound boneless, skinless chicken breast
1 cup of mushrooms, sliced
In a large dutch oven or saucepan, add soy sauce, vinegar, sugar, ginger, and pinepple juice. Heat over low heat until sugar is dissolved. Add chicken, garlic, and water to the pan. Bring to boil, reduce heat and simmer 45 mins or so with lid closed. Turn chicken over so that both sides get all the yummy flavor from the sauce. Add sliced mushrooms and cook an additional 45 mins. Shred chicken with two forks. At this point, I added another splash of the pinepple juice because there wasn’t enough sauce left for my liking and cooked about 5 mins more just so that the extra juice could blend in. Serve over steamed white rice.
As for the pineapple skewers, I just went super simple and put the chunks from the can that I used the juice from and put them on skewers. I threw them on my stovetop grill until both sides had some beautiful grill marks. Right before I pulled them off, I melted a tbsp of so of honey in the microwave for about 10 secs and brushed it onto my skewers as soon as they came off the grill. Couldn’t be simpler or tastier!