Chicken is so versatile. With this recipe we chose to create a fusion of both Hawaiian and Chinese foods. The result is the delicious pineapple chicken recipe.
Halve all 4 chicken breast and set aside.
Combine all Chicken Marinade and Bourbon Glaze ingredients in a large bowl and whisk until thoroughly mixed.
Add a 1/4 cup of the Chicken Marinade and Bourbon Glaze into a large zip-lock freezer bag.
Set remaining glaze aside for later.
Add the chicken breast into the zip-lock bag and close.
Refrigerate for 3 to 4 hours or overnight.
Spray a large skillet with olive oil spray.
Set burner to medium high heat.
Add onion and cook until they turn a light brown color.
Add red and green peppers, snow peas and pineapple chunks.
Cook for 3 to 5 minutes or until the snow peas are soft.
When you're ready to grill, remove the chicken from the marinade and pat dry.
Set the grill to a medium high heat. About 375 degrees.
Grill the chicken about 5 minutes per side or until the internal temperature is 165 degrees.
Remove and let cool for at least 5 minutes.
Cut chicken into slices and set aside.
Add 2 romaine red leafs to the bottom of a bowl.
Top with stir fry mix, sliced chicken and Lo-Mein.
Drizzle with remaining brown sugar bourbon glaze or use for dipping sauce.