Pineapple White Balsamic Spicy Chicken

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Posted by in Recipes on Sep 13, 2012 . .

Chicken:
1/2 cup Olive Cart Pineapple White  Balsamic Vinegar
1/3 cup honey
1 tablespoon grated fresh ginger
1/4 cup soy sauce
3 cloves garlic, minced
4 boneless and skinless chicken breast halves
2 tablespoons Olive Cart Jalapeno Olive Oil

Pesto:
1/2 cup Olive Cart Jalapeno Olive Oil
1/4 cup finely chopped pineapple (canned pineapple packed in its own juice is fine)
1/4 cup minced green onion
1/4 cup lightly packed minced fresh parsley leaves
1/2 cup finely chopped roasted salted macadamia nuts
2 tablespoons minced fresh ginger

In a small mixing bowl, whisk together balsamic vinegar, honey, ginger, soy sauce and garlic. Place chicken breast halves in a glass baking dish just large enough to fit them in a single layer and pour marinade over top. Refrigerate for 1 to 3 hours, depending upon how intense a marinade flavor you wish (the longer, the stronger). At time of service, drain breast halves. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot but not smoking. Saute chicken breasts in oil for 5 minutes on each side or until juices run clear when pierced with knife. While chicken is cooking, place all pesto ingredients in a medium mixing bowl and toss well. Divide into 4 small serving dishes (such as individual ramekins) to accompany 1 chicken breast on each of 4 plates. Serve chicken hot. Serves 4.

Note: If you really like heat, use our habanero olive oil instead!

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