Gluten-Free, Casein-Free Grilled Sweet and Sour Chicken
A different take on Sweet and Sour Chicken, perfect for summer grilling!
Prep Time3 hourshrs15 minutesmins
Cook Time30 minutesmins
Total Time3 hourshrs45 minutesmins
Course: Gluten-Free
Servings: 4-6
Author: Rachel
Ingredients
215 oz cans crushed pineapple in its own juice; reserve juice
2cupsketchupdivided equally
2/3cupbrown sugardivided equally
4Tbsplemon juicedivided equally
2Tbspgrated lemon rinddivided equally
6skinlessboneless chicken breast halves
1Tbspsweet rice flour
Instructions
Drain and reserve (separately) both juices and pineapple from the 2 cans of crushed pineapple.
Whisk together the 2 cups reserved pineapple juice, 1 cup ketchup, 1/3 cup brown sugar, 2 Tbsp lemon juice, and 1 Tbsp grated lemon rind.
Add the chicken breast halves and marinate in refrigerator for 3 or more hours.
Place chicken over medium heat on a hot grill and cook for 20-30 minutes, or until no longer pink.
Meanwhile, in a large saucepan on stove, prepare the sweet and sour sauce by combining the reserved crushed pineapple, 1 cup ketchup, 1/3 cup brown sugar, 2 Tbsp lemon juice, 1 Tbsp grated lemon rind, and 1 Tbsp sweet rice flour.
Bring mixture to a boil, then simmer and cook for 5-7 minutes until sauce thickens.
When chicken is almost cooked, pour 1/2 cup of sauce into a small dish and baste chicken while it grills.
Remove fully cooked chicken breasts from heat and place on serving dish. Pour remaining sauce over chicken.
Notes
This recipe is from "Celeste's Best Allergen Free Recipes" cookbook by Celeste Clevenger.