Pineapple Chicken, Asparagu and Potatoes.

This is my first full course attempt and it was a journey and a half. First off I just want to say that I hate chicken. It's fatty and it's bloody and it is weird on the fingers and I can't stand in. I'm a terrible cook. Huge props go out to my sister Yvonne who cleaned most of the chicken for me while I cooked her ground beef. Teamwork.

Below is the recipe for the Pineapple Chicken. Basically Asparagus and Potatoes are no brainers, so they should be pretty easy to figure out. Unfortunately the chicken didn't work out as planned. I over cooked it, thus creating a dry piece of meat, but I added pineapple as an option on the side and when put together tasted quite delicious.

Ingredients:

• 6-8 pieces of chicken
• 1/2 cup of soy sauce (I found this to be too much. It overwhelmed everything else and I was trying to find a way to dilute the smell and flavor.
• 1/2 cup of pineapple juice. (I didn't have, couldn't find, pineapple juice. So I blended a pineapple. Worked the same.)
• 1/4 cup of vegetable oil
• 1 tbsn of brown sugar
• 1tsp garlic powder
• 2 tsp ground ginger
• 1 tsp dry mustard
• 1/4 ground pepper

Recipe

1. Combine the ingredients above in a sauce pan until you reach desired flavor. I added some white cranberry juice to dilute the flavor, it worked a little bit. 
2. Pour over chicken and let it marinate for 2-3 hours or overnight. I did two hours.
3. Cook over charcoal for 30 minutes or until done.

Thoughts

I feel it could have been better, but for a first attempt it's not too bad. I guess. Here are some pictures. Check them out and enjoy.

Today's book of the day is a chicken cookbook.

The Cooking Light Cook's Essential Recipe Book

1. Grilled Chicken and Roasted Red Pepper Sandwich
2. Chicken Tetrazzini
3. Jerk Style Chicken