Pineapple, Sweet Potatoes & Chicken
Serve this Polynesian-inspired chicken dish with grilled garlic bread and mixed green salad. Served with sweet potatoes and pineapple, this makes a great substitue to traditional turkey dinner.
2 small sweet potatoes, peeled, cut up
1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
1 medium onion, cut into eighths
1/3 cup reserved pineapple juice
1 tablespoon soy sauce
1 (3- to 4-pound) frying chicken, skinned, cut up
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Meanwhile, place sweet potatoes, pineapple and onion in center of 18-inch square heavy-duty aluminum foil.
Combine all butter sauce ingredients in small bowl. Drizzle half of sauce over sweet potato mixture. Bring edges of aluminum foil up to center; tightly seal top and sides.
Place chicken on grill over drip pan; brush with remaining butter sauce. Cover; grill, turning occasionally, until fork tender (50 to 60 minutes).
Place sweet potato bundle on grill over direct heat during last 30 minutes of chicken grilling time. Grill, turning once, until potatoes are tender (25 to 30 minutes). Sprinkle with chopped fresh parsley, if desired. Salt and pepper to taste.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #8013©1995Land O'Lakes, Inc.