Hawaiian Limeade Pineapple Chicken
Polynesian style recipe
3 lbs chicken pieces, skin side up
1 can (8 oz) condensed, frozen lime concentrate, undiluted
3 teaspoons honey
1/4 teaspoon dried thyme
½ teaspoon garlic powder
2 teaspoons sweet paprika
1 teaspoon salt or according to taste
1/4 cup soy sauce
2/3 cup water
1/4 teaspoon black pepper
2 tablespoons olive oil
Optional: ginger lovers; add two teaspoons fresh minced ginger root
1 onion, quartered
2 cups or more canned pineapple chunks, drained. I like a cup more
Place all ingredients, except chicken, pineapple slices and onion, in food processor or blender. Cover and process until ingredients are combined. Pour the marinade over chicken and chill overnight.
Next day: Preheat oven to 350 degrees. Place chicken with marinade into a baking pan. Add the onion and pineapple. Bake covered in a preheated oven 45 minutes, then 30 minutes more uncovered, basting every 30 minutes. Add small amounts of water only if needed.
Change oven setting to broil and broil chicken skin until it is crisp, about 8-10 minutes.
Enough for four servings
You can serve the chicken and sauce over cooked white rice. Make the rice then mix in one or more cups of lightly fried green, red or yellow chopped bell peppers.