Ingredients
Non-stick spray oil
4 pounds chicken parts, skin removed
Salt and ground black pepper, to taste (optional)
1 can (15 ounces) chunky mixed fruit in light syrup, half drained
2 Tablespoons + 2 teaspoons low-sodium soy sauce
1/4 teaspoon toasted sesame oil
1 teaspoon apple cider vinegar
1 garlic clove, minced
1/8 teaspoon ground ginger
Preparation
Preheat oven to 400°F. Spray rimmed sheet pan with oil. Season chicken with salt and pepper, if desired, and arrange on pan with as much space between the pieces as possible. Spray with oil. Bake for 15 minutes. Meanwhile, purée the fruit, soy sauce, sesame oil, vinegar, garlic and ginger, in a blender until smooth. Brush half of the sauce over all of the chicken and bake for 20 minutes. Turn the chicken pieces and baste with remaining sauce. Bake for 20 minutes more until chicken pieces are browned and cooked through.
Pineapple Ginger Salsa Ingredients: 3/4 cup canned crushed pineapple in juice, drained 1 small green onion, trimmed and finely sliced 1 tablespoon finely chopped pickled ginger 1 tablespoon finely chopped, canned jalapeno pepper Salt and ground black pepper, to taste 2 portions cooked chicken (from recipe above) Preparation Time: 5 minutes Preparation: Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken. Servings: 2
Toasted Coconut with Herbs Ingredients: 1/2 cup canned, shredded coconut 2 tablespoons minced, fresh herbs of your choice Salt and ground black pepper, to taste 2 portions cooked chicken (from recipe above) Cook Time: 4 minutes Preparation: Spread the coconut in a single layer in a microwave-safe pie plate and cook in a microwave oven at full power for 2 to 4 minutes until lightly toasted, starting at 2 minutes and adding additional 30 second intervals until the coconut is toasted. Mix in herbs, and season with salt and pepper, if desired. Scatter over chicken just before serving. Servings: 2
