There is a huge market in Brighton, Colorado that offers all sorts of goodies once the spring thaw hits. This market is so huge, in fact, that it’s named the Mile High Marketplace. You can find anything from food to used items, and the hustle and bustle is always entertainment in itself.
I purchased a delicious smelling pineapple and had to create a recipe around it. Although I admit that this recipe was really an excuse to make the Ginger Carrot Rice recipe I had recently fallen in love with. I had a few leftover carrots from a previous soup adventure that I wanted to use and jazz them up as a new and improved side dish. This meal is chock full of flavor. The pineapple provides the sweet and tang while the carrot ginger rice tingles your senses as it fills your belly.
If you like spice, serve this with a little jerk sauce on the side.
Six half chicken breasts (drumsticks work well too)
1 lemon, thinly sliced
1/4 cup vinegar
1/4 cup teriyaki
2 cloves crushed garlic
Fresh or canned pineapple (you will yield more sauce with canned pineapple)
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons dijon mustard
1 teaspoons rosemary, crushed
For the marinade, place your chicken pieces in a large ziplock bag and pour about vinegar and teriyaki into the bag, enough to cover and coat your chicken. Add about garlic (the more the merrier here), mix the contents, and marinate anywhere from 2 hours to overnight in the fridge.
Preheat your oven to 400 degrees F. Drain pineapple (if canned) and reserve juice. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
Arrange chicken in a shallow baking dish, skin side up. Broil on high until browned. Stir sauce, pour over chicken, cover and bake for 30 minutes.
Arrange lemon and pineapple slices around chicken. Spoon sauce over all. Bake for 5 more minutes.