Honey-Pineapple Mixed Grill
- 4 pounds baby back pork ribs
- 6 boneless, skinless chicken breasts
- 2-20 oz. can pineapple tidbits in juice, drained and juice reserved
- 2/3 cup teriyaki sauce
- 1/4 cup dry sherry
- 1/2 c. honey
- 1/4 cup Hellmann's Mayonnaise
- 2 T. minced garlic
- 1T. fresh ginger root, minced
- 1 teaspoon dry hot mustard
- Cut ribs into serving size portions and place in large glass or ceramic baking dish. Rinse and dry chicken breasts and add to dish. Drain pineapple chunks, set aside. In medium sized bowl add next 7 ingredients and reserved pineapple juice from can. Blend well. Pour over ribs and chicken. Cover with plastic wrap and marinate in the refrigerator 2-3 hours. Turn meats over after one hour.
- The chicken and ribs can either be cooked on the grill or in the oven. To grill - turn flame to medium-low. Grill meats about 30-40 minutes, turning every 10 minutes. Baste with marinade 10 minutes before they are done. If meats get too brown reduce flame further. You can also bake ribs and chicken in a 350-degree oven. Turn meats after 20 minutes, baste with marinade. Don't save the marinade. When thoroughly cooked, transfer meats to a warm platter and garnish with reserved pineapple tidbits.
baby back pork ribs, chicken breasts, pineapple, teriyaki sauce, ubc, honey, ubc, garlic, ginger root
Taken from www.epicurious.com/recipes/member/views/honey-pineapple-mixed-grill-1204132 (may not work)