Grilled Sweet and Sour Chicken, Pineapple and Pistachio on Pasta

This really is a great recipe. This adds the smokiness of the grilled chicken to a pineapple sweet and sour sauce whose flavor is enhanced by the pistachio nuts. Add this to the pasta and you really have a great family meal. I really hope you like this.

Grilled Sweet and Sour Chicken, Pineapple and Pistachio on Pasta

Ingredients

1 lb. Pasta

Chicken

3 lbs. Kosher Chicken Breasts
1 – 2 tbs. Extra Virgin Olive Oil
1 tbs. Garlic Powder
Salt and freshly Ground Black Pepper to taste

Sweet and Sour Pineapple and Pistachio Sauce

4 tbs. Extra Virgin Olive Oil
¼ cup Soy Sauce
6 Scallions, chopped
6 cloves Garlic, crushed and minced
2 Red Onions, diced
2 inch fresh Ginger, peeled and minced
1 large can Chopped Pineapple packed in its Natural Juice (No sugar added.)
Juice of one Orange
Slices of one Orange
Zest of one Orange, minced
Juice of one Lemon
Zest of one Lemon
1 Carrot, sliced
½ cup fresh Broccoli Florets
1 Mango, pitted, peeled and chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Hot Peppers, seeded ands diced (optional)
1 ½ cups Pistachios, chopped
Salt and freshly Ground Black Pepper to taste
1 tbs. Cornstarch and water as a thickener if needed

1 tbs. fresh Rosemary Leaves, minced as a garnish

Directions

Chicken

Preheat the grill and add some soaked hickory chips.

In a large bowl massage about 1 tablespoons of oil on the chicken breasts. Season with salt, pepper and garlic powder. Sear the chicken directly over the flames for about one minute per side and then move and grill using indirect cooking for about 45 minutes until the chicken is done. Set aside. Before serving slice the chicken breasts.

Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook al dente. Drain and rinse in cold water. Place in a large bowl and add 1 to 2 tablespoons of oil. Mix well and set aside.

Sweet and Sour Pineapple and Pistachio Sauce

In a large skillet, add 2 tablespoons of oil and sauté the onions, garlic, ginger until the onions are translucent. Add the peppers and all of the rest of the ingredients and cook for 10-15 minutes until the sauce begins to thicken. Stir in the pistachios and rosemary. Continue to cook over low heat, stirring, until thoroughly heated.

In a large and deep platter add the pasta then the pineapple and pistachios sauce and add the chicken on top. Serve with a fresh salad and some fresh bread.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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