The equinox is upon us and alas, tomorrow will be fall. (Or, tonight by 11:15pm if you want to get all sciency about it). Combine a sweet and tangy marinade and some nice time outdoors this evening by the grill, and you’ve got the perfect farewell to summer. Our daughter in college makes this frequently, often without the bread to save carbs. Switch it up and enjoy it over a small bed of brown rice. Served with a cucumber and tomato salad or some crisp mixed greens on the side, this makes a lovely ‘farewell to summer’ meal.
- 1 1/2 pounds chicken breasts
- 1 1/2 cups teriyaki marinade, (recipe below)
- 1/2 pound thin sliced deli ham
- 6 slices provolone cheese
- 2 Tablespoon butter
- 1 can pineapple slices, no sugar added
- optional – 6 kaiser rolls, rice, etc.
- 2 Tablespoons minced garlic
- 1 cup olive oil
- 3/4 cup pineapple juice, no added sugar
- 1/4 cup soy sauce
- 2 Tablespoons Worcestershire sauce (an original fermented sauce-who knew?)
How To Make It!
For the marinade, mix all ingredients together and set aside.
Using a meat tenderizer, pound the chicken until about 1/4 inch thick. Place in a large plastic bag, such as a freezer or storage bag, add marinade and let chill in the refrigerator for several hours, preferably overnight. Grill the chicken breasts, or fry on stove top. While the chicken is cooking, melt the butter in a small frying pan and cook pineapples over medium heat until lightly browned on each side.
To assemble, top the chicken with pineapple, ham, then provolone cheese. Place under broiler just long enough to melt the provolone. Place on a Kaiser roll, a bed of rice, or enjoy alone. Serves 6