6 boneless, skinless chicken breasts, 6 ounces, cut in half to make 12 pieces
¼ cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 tablespoons rice vinegar
1 teaspoon chopped garlic
1 teaspoon chopped ginger
¼ teaspoon red pepper flakes
12 Hawaiian rolls
1 tablespoon sesame seeds for garnish
Combine soy sauce, brown sugar, sherry, rice vinegar, garlic, ginger and red pepper flakes and mix together to create marinade. Place marinade and chicken into zip lock bag and refrigerate 1-6 hours.
To cook: Have grill set to med high heat. Grill chicken for 6 minutes on both sides, or until cooked through. Sprinkle with sesame seeds.
For Grilled Pineapple
6 pineapples slices, cut in halve to make 12 pieces
½ cup of vegetable oil
2 tablespoons of brown sugar
1teaspoon of low sodium soy sauce
Combine vegetable oil, brown sugar and soy sauce and mix to create marinade. Dip each pineapple slice in marinade, then grill for 1 minute each side.
If desired, toast Hawaiian rolls on grill for 1 minute.
To assemble: Place one grilled chicken piece with one grilled pineapple piece per toasted Hawaiian roll.
From Chef Theres Harding, The Classic Catering People
Makes 12 sliders