Kids and a Cook™

Teaching kids to eat healthy & bringing families together!

Kids and a Cook™
Dinner Gluten Free Teen Recipes 

Hawaiian-Style Chicken

Michelle Day , , , , , , , , , ,

This is supper is super simple and huge on flavor! A great way add a bit of ‘the tropics’ to your chicken dinner.

MARINADE:
1 cup gluten-free soy sauce
3 tablespoons apple cider vinegar
3/4 cup packed dark brown sugar
1/2 a garlic clove, minced
1 tablespoon fresh ginger, grated

1 lb. chicken breast, cut into medium size chunks
1/2 lb. bacon
1 can pineapple chunks(in their natural juice), drained, juice set aside.
1 red bell pepper, sliced into thin strips
2 tablespoons vegetable oil

DIRECTIONS:
1) In a large sealable plastic bag, combine all the marinade ingredients.
2) Place the chicken pieces into the bag, seal bag, and massage chicken pieces into the marinade. place bag into a bowl, and place the bowl into the refrigerator allowing the chicken to marinate at least an hour, but longer if you have time.
3) Meanwhile cut each bacon strip into 3 pieces, set aside.
4) When chicken is done marinating, pull out of the refrigerator, remove pices using tongs from the bag onto a plate. Discarde the marinade.
5) Wrap each piece of chicken with a piece of bacon, secure using a small tooth pick.
6) Heat a 3qt. saute pan with the 2 tablespoons vegetable oil, then using tongs, add some of the chicken/bacon pieces into the pan. Do not over crowd, get a nice browning on all sides, at this stage the chicken does not have to be cooked all the way through, you are just getting the bacon crisp. Remove pieces as they become done to a plate and continue until all chicken has been seared off.
7) Add in pineapple chucks and a little of their juice, to deglaze the bottom of the pan, pulling up all the wonderful bacon flavored bits. Then add in the red peppers and saute for 4 minutes or until they begin to sofen.
8) Finally add in your chicken, cook the mixture for another 3-5 minutes or until the chicken pieces are cooked through, they will not take long, so be careful not to over cook your chicken.

Plate over Quinoa or Brown Rice, and then enjoy!

Michelle Day

Michelle Day has been cooking and baking since she was old enough to hold a whisk. Michelle is an expert cook and her passion for cooking and entertaining has never wavered. At the age of 10 Michelle’s Family started a bakery in Simsbury CT, where Michelle got her first taste of running a food service business. In 1994 Michelle moved to New York City, where, she found her true passion in baking. In 2001 she started “The Catering Divas” Catering business. Serving the Upper East Side, she catered numerous small dinner and cocktail parties. Her passion and attention to detail won her the attention of some of New York’s Elite. Back at home in Connecticut, Michelle is a well known culinary instructor and her cake decorating skills jump-started a side business — Devine Cake Designs — where clients clamor for her inspired and beautifully artistic designs. After 15 years in the culinary industry, Michelle’s love of cooking, baking and children, has lead to her to her newest career, offering personalized family cooking classes and creating a TV show, digital broadcasts and Cook Books like no other. Kids and a Cook is all about healthy, fun, and easy meals for kids and their families. Michelle credits her parents with her success and her love of food, helping to create so many memories being in the kitchen with them as a child. Her goal is to have a show to help viewers create the same memories with their families. A show for the kids, and by the kids, with the “cook” there as guidance. Michelle’s featured co-host is an energetic, precocious 9-year-old named Elisabeth. Although a finicky eater, Elisabeth still loves to cook in the kitchen and learn about ingredients and how to mix them to make tasty dishes. Come join us — as you and Elisabeth learn easy recipes and explore culinary adventures. Michelle Day is available for lectures and cooking demonstrations. Please contact us through this website.