Pam's Special Hawaiian Chicken
|Canned pineapple rings||16 Ounce, drained (1 Can)|
|Boneless skinless chicken breast halves||32 Ounce (8 In Number, 4 Ounce Each)|
|Soy sauce||1⁄2 Cup (8 tbs) (Low Salt Variety)|
|Sherry/Cooking sherry||1⁄2 Cup (8 tbs)|
|Pineapple juice||2 1⁄2 Cup (40 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs) (1/2 Cup Sugar + 2 Packets Sweet N'Low)|
|Garlic powder||1 Teaspoon|
|Long grain and wild rice mix||6 1⁄4 Ounce (1 Package, Uncle Ben'S Instant Variety)|
|Canned chopped mushrooms||8 Ounce, drained, rinsed (1 Can)|
For Rice: Prepare as directed using liquid Butter Buds in place of margarine.
After rice is cooked stir in can of drained mushrooms.
Marinade: Combine all the ingredients in a large bowl.
Place the chicken breasts in mixture and marinate for 24 hours.
Broil the chicken breasts on outside grill or in your broiler in your oven.
During the last couple of minutes broil pineapple rings to place on top of chicken breasts.
Serve over bed of wild rice.
This can be prepared ahead of time.
Simply place cooked chicken breasts over rice in a large casserole dish with pineapple rings on top.
Store covered with foil in your refrigerator for up to two days.
Simply heat up in oven or microwave when you are ready to serve.