Maple-Soy Chicken and Pineapple Slaw

There’s really no story to go with this recipe.  It’s simply something you must make!  On Sunday, I planned out our week of eats.  Wednesday night I knew I’d be having dinner with Big Guy.  Big Guy would be getting in early evenly after a flight in from Atlanta.  Then I got a text.  ”Planing turning around.  Engine broke.”  No.  I had dinner plans.  I had a menu.  (I obviously have work to do when it comes to “going with the flow.”  But it all worked out in the end.  Minus the fact that he didn’t get to go to Whole Foods on the way home.  But I’ll live without the “necessities” I needed.  At least until tomorrow.  But as promised, we still had dinner.  It was like magic – the buzzer on the oven when off as soon as I heard the garage door.  And it was worth the wait.  (P.S.  The “no story” ended up being a story.)

The maple-soy chicken is marinated for about an hour and then baked in the oven at 350 degrees for 15 minutes on each side (I decreased the time because I used boneless thighs).  The more I eat chicken thighs the better they seem compared to the chicken breast.  Dark meat for the win.

And about that slaw.  Pineapple Slaw with Creamy Ginger Lime Dressing.   It was the perfectly sweet compliment to the savory chicken.  The only substitution I made was using vanilla Greek yogurt (it’s what I had on hand) and taking out the sugar.  And I decreased the amount of oil by about half and increased the amount of shredded cabbage.  Even Big Guy was a fan.  And he usually digs a slaw with the real stuff (mayo).  I prepped the slaw after getting the chicken marinade complete and then just let it hang out.  The flavors married wonderfully.  I also used canned pineapple in juice – it’s one of the few fruits that I enjoy canned.

Make this dinner.