Thai Chicken Tenders with Broiled Pineapple Slaw
This is all made on a sheet pan for an easy weeknight dinner.
Foto: RecipeGirl
Ingredients
- 3 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 tablespoon vegetable or canola oil
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon creamy peanut butter
- 1 pound chicken tenders, (patted dry)
- 1¼ cups chopped fresh pineapple
- 1 tablespoon brown sugar
- 4 cups shredded coleslaw mix ((shredded cabbage and carrots))
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons vegetable or canola oil
- 1 tablespoon soy sauce
- ½ tablespoon Sriracha
- ¼ cup chopped fresh mint or basil
Steps
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In a large bowl, whisk together the brown sugar, ginger, oil, soy sauce, Sriracha and peanut butter. Add the chicken and toss to coat. Let marinate at room temperature for 15 minutes or cover and refrigerate for up to 6 hours.
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Preheat the oven broiler with a rack set 4 inches from the heat source. Line an 18x13 inch rimmed sheet pan with foil and spray with nonstick spray.
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Remove the chicken from the marinade, discarding excess marinade, and place on prepared pan, covering two-thirds of the pan and spacing evenly. Broil for 6 minutes.
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Remove the pan from the oven and spread pineapple on the remaining space on the pan. Sprinkle the pineapple with 1 tablespoon brown sugar. Broil for 3 to 5 minutes or until chicken is browned and no longer pink inside. Transfer the chicken to serving plates.
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Place the coleslaw mix in a medium bowl. Add the broiled pineapple, lime juice, oil, soy sauce and Sriracha, tossing to coat. Divide among the plates with the chicken and sprinkle the slaw with mint or basil.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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