July 4th may be over, but there is still plenty of summer. Summer is best enjoyed outside at a barbecue with friends and family. Summer parties are always a lot of fun, except when you’re the one throwing it. To throw an easy, hassle-free party this summer, Patricia Mendez of Easy Entertaining for Beginners has some great cooking and entertaining tips.
Aloha! Try this delicious low-fat recipe as part of your next dinner party. If you would like to serve a cocktail, choose one with rum and fruit juice or serve a pitcher of Mai Tai’s. For a simple centerpiece, purchase a few pieces of tropical fruit such as mangoes, papayas, pineapple, kiwis or coconuts and arrange in a bamboo basket on the table. A potted blooming orchid also makes an exotic centerpiece. Lay palm fronds on the buffet table or put one under each plate as a charger for an island feel.
If you are entertaining outside, light a few tiki torches for ambiance and play some relaxing Hawaiian music. Get into the island spirit and wear a Hawaiian shirt or dress. Just for fun, put a tropical flower such as a hibiscus or gardenia bloom in your hair and give one to each of your female guests with a bobby pin to attach. Have fun at your dinner party and enjoy this healthy, guilt-free recipe.
- 8 chicken breast halves, boneless with skin attached
- Olive oil
- Salt and pepper to taste
- 2 tablespoon shallots, finely chopped
- 1 tablespoon fresh ginger, peeled and finely grated
- 2 tablespoon cider vinegar
- 1 tablespoon brown sugar
- 3 tablespoon vegetable broth, purchased
- Zest of 1 lemon and 1 orange
- 1 tablespoon fresh lemon juice
- 3 tablespoon fresh orange juice
- 2 tablespoon fresh pineapple juice
- 1 teaspoon cornstarch
1. Pre-heat grill.
2. Pound the chicken breasts with a meat tenderizer until they are a uniform ½” thickness.
3. Rub both sides with oil and salt & pepper.
4. Grill breasts, skin-side down for 4-5 minutes, turn and cook an additional 3-4 minutes. Do not overcook.
5. Remove to platter and cover with foil for 5 minutes before serving. You may remove skin to serve, if desired.
6. Make the Pineapple Citrus Sauce. Add shallots, ginger, cider vinegar, soy sauce. brown sugar, vegetable broth, zest, lemon juice, orange juice and pineapple juice to a small saucepan. Bring to a boil, and simmer for 2-3 minutes, stirring constantly.
7. To avoid lumps, whisk cornstarch with 2 tablespoons cold water and add to sauce. Bring to boil and until thickened, about 1 minute; serve immediately over chicken breasts.
8. Note: Purchase 1 fresh pineapple and use it for the 2 tablespoons juice for the sauce and cut up the rest to serve as an appetizer. Cut the pineapple in half length-wise through the green top and carefully cut out the flesh from each half. Cut out the core and discard. Cut remaining pineapple into chunks. Squeeze a few into a small bowl to obtain 2 tablespoons of juice for the sauce.
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