'Hawaiian' marinade is just in spirit as pineapples and hot sauce and soy sauce inspire the island flavors for me.
The bulgur salad is mild with Mediterranean flavors and it complements the sweet-and-spicy chicken breast well.
Ingredients
For the Hawaiian marinade:
4 Tbsp low sodium soy sauce
¼ cup pineapple juice
2 Tbsp Sambal Oelek or Sriracha™ hot sauce or Bull Snort™ Texas Tail Torcher sauce
2 Tbsp Agave nectar
1 Tbsp lemon juice
1 Tbsp crushed garlic
1 Tbsp grated ginger
1 Tbsp canola oil
2 boneless skinless chicken breasts
For the bulgur salad:
½ cup bulgur
1 cup water (salted if preferred)
1 cup chopped bell peppers - red, yellow, orange
1 medium summer squash diced,
1 medium yellow onion, diced
2 Tbsp capers
2 Tbsp sun-dried tomatoes
6 Kalamata olives, chopped
Feta, crumbled, as much preferred
1 tsp olive oil
1 tsp Italian seasoning (optional)
10 mint leaves for garnish, cut into ribbons
Sliced almonds, dried pineapples, dates, prunes for garnish
Preparation
- Marinate: Reserve some marinade for basting while cooking; combine the marinade ingredients and marinate the chicken breasts for at least an hour, or overnight in the fridge until ready to cook (avoid acidic juice if marinating overnight)
- For the Bulgur Salad:
- Bring the water to a boil in a sauce pan, add the bulgur, turn off heat, cover and let it sit for 20-25 minutes; drain if needed and fluff with fork; allow to cool to room temperature
- Sauté the onions and squash in some olive oil, with a pinch of salt; allow to cool to room temperature
- Combine the bell peppers and the rest of the ingredients for the salad, along with the sauteed onions and squash, with the cooked bulgur; garnish with feta and mint leaves
- Cook the chicken: Heat oil in a pan; drain and discard the marinade and cook chicken breasts till done - depends on the thickness/size of the breasts; baste part way through to keep it moist and flavorful
- Garnish with almonds, chopped dried fruits, and mint leaves and serve at room temperature
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