I’m doing this post for the families in our troop… we had our annual potluck (rescheduled from December because of the snow!) last week and I brought this. Some folks liked it and asked for the recipe. I said I’d send the link but I also fiddled with the method, so I thought it would be easier to put it up as a separate recipe than keep on referring to how I changed the original.
Sorry, no pic. I did take one before I delivered Father’s share the next day, but for some reason the file got lost. Here goes:
1 large pack of boneless chicken thighs (I told Alfredo and Aisa to get the large pack of chicken breasts but Costco was out, so they got the thighs, which worked out well!)
1/2 cup sugar
1/2 cup kosher salt
water to cover
Combine the above in a large pot and let sit 3 hours or so.
Drain and grill (I used an indoor Lodge grill/griddle on two burners) chicken thighs on medium-high heat, about 7 minutes per side. Do not crowd. (I grilled about 4 pieces at a time.)
While chicken is grilling, whisk together
1 cup pineapple juice
8 tablespoons brown sugar
4 tablespoons Dijon mustard
Cook in a small saucepan until lightly thickened.
After chicken is grilled, dip in sauce and arrange in serving dish. (You can also pre-cook the chicken for 5 minutes on each side, dip in the sauce, and refrigerate, covered. Before serving, bake at 250 degrees, covered, for 2 hours.)
Serve with salsa made from:
1 cup chopped pineapple (I used canned)
1/2 cup diced red bell pepper (Kroger didn’t have organic red bell peppers so we ended up with green, but the flavor and color would have been better with red)
1/4 cup chopped cilantro
2 tablespoons finely diced red onion
the juice of half a lime
1/2 jalapeno, de-ribbed and de-seeded, then minced, (or to taste — the one I got wasn’t hot AT ALL, so I added 1/2 teaspoon of minced red Thai chilies to bring up the heat)
salt to taste
You can find the original recipe here.