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- 2 (15 oz) cans crushed pineapple in its own juice; reserve juice
- 2 cups ketchup, divided equally
- ⅔ cup brown sugar, divided equally
- 4 Tbsp lemon juice, divided equally
- 2 Tbsp grated lemon rind, divided equally
- 6 skinless, boneless chicken breast halves
- 1 Tbsp sweet rice flour
- 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, ⅓ 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, ⅓ 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 ½ 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.
This is a guest post written by Rachel Kokosenski. She is the Stockpiling Moms Gluten Free and Casein Free recipe expert.
Rachel is the mother of a son with Aspergers Syndrome. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf (gluten free and casein free) diet. Please visit her blog or contact her through Facebook or Twitter to learn more.