Sometimes recipes take several tries to get them right. Pacific Rim Pineapple Chicken was one of those recipes, but once it was right, it was perfect.
Originally I wanted this to be a sheet pan recipe. It just didn’t look right. The taste was there, but not the look. In food blogging, it’s all about the look!! Unfair as that is to be judged on looks…..if it doesn’t look good no one will make it…..I know the struggle is real.Continue reading “Pacific Rim Pineapple Chicken”
1 – 20 ounce bottle of your favorite ketchup ½ tablespoon salt 1/2 tablespoon garlic powder 1/2 tablespoon onion powder
Juice of 1 lemon 1 tablespoon ground mustard 3 tablespoons Worcestershire sauce ½ cup brown sugar, lightly packed ½ tablespoon black pepper ½ cup apple cider vinegar 1/8 teaspoon cayenne pepper 1/4 teaspoon dried red chili flakes
Whisk all the ingredients in a medium saucepan over medium heat
and bring to a low boil.
Reduce heat to simmer. Simmer over low heat for 20 minutes, whisking occasionally. Watch closely during the last 5-10 minutes to make sure the sauce does not burn. The same will thicken during those last minutes of cooking.
Remove from heat and allow to cool. Use right away or store in an airtight container in the refrigerator.
Can be stored in the refrigerator for up to a month.