Serve this Polynesian-inspired chicken dish with grilled garlic bread and mixed green salad. Served with sweet potatoes and pineapple, this makes a great substitute to traditional turkey dinner.
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2 small sweet potatoes, peeled, cut up
1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
1 medium onion, cut into eighths
1/4 cup Land O Lakes® Butter, melted
1/3 cup reserved pineapple juice
1 tablespoon soy sauce
1 (3- to 4-pound) frying chicken, skinned, cut up
Chopped fresh parsley, if desired
Salt, to taste
Pepper, to taste
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 (50-60 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 (25-30 minutes). Sprinkle with chopped fresh parsley, if desired. Salt and pepper to taste.
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This was alright. We really liked the sweet potato - pineapple combo as a side. The meat was good, extremely juice, just didn't have a wow flavor to it. I would make again, marinating the chicken first to give some added depth and flavor. We used bone-in skin-on thighs and boneless skinless breasts.