Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil to the freezer bag. Cut chicken into small pieces & add to marinate. Refrigerate 2-4 hours. Refrigerate the rest of the glaze separately.
When ready to grill, let the chicken sit at room temperature for 15 minutes. In large frying pan cook chicken undisturbed for 4-5 minutes on medium heat then flip/stir & cook other side for 4-5 minutes until cooked through. Then add reserved glaze to a small saucepan and whisk in 2 teaspoons of corn starch, bring to a simmer 1-2 minutes & remove.
Mix brown sugar, coconut, olive oil & pumpkin spice and marinate Pineapple.
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|Serving Size: 1 (358g)|
|Recipe Makes: 1|
|Calories from Fat: 10 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1294.2mg||45 %|
|Potassium 574.6mg||15 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 44g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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