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1
Preheat oven to 400u00b0F.
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2
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.
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3
Meanwhile, puree 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.
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4
Pineapple Ginger Salsa
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5
Ingredients:
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6
3/4 cup canned crushed pineapple in juice, drained
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7
1 small green onion, trimmed and finely sliced
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8
1 tablespoon finely chopped pickled ginger
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9
1 tablespoon finely chopped, canned jalapeno pepper
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10
Salt and ground black pepper, to taste
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11
2 portions cooked chicken (from recipe above)
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12
Preparation Time: 5 minutes
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13
Preparation:
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14
Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken.
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15
Toasted Coconut with Herbs
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16
Ingredients:
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17
1/2 cup canned, shredded coconut
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18
2 tablespoons minced, fresh herbs of your choice
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19
Salt and ground black pepper, to taste
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20
2 portions cooked chicken (from recipe above)
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21
Preparation:
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22
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.
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23
Mix in herbs, and season with salt and pepper, if desired. Scatter over chicken just before serving.
