1 pound boneless, skinless chicken tenderloins
1/4 cup soy sauce
3/4 cup pineapple juice
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1/4 cup brown sugar
2 tablespoons honey
Bring everything but the chicken to a boil and simmer for about 5 minutes or until it starts to reduce. Cool completely, then pour over the raw chicken, cover and refrigerate the chicken for about 30-60 minutes.
When it's time to eat, take the chicken out of the marinade (throw the marinade away...important!!) and grill or broil the chicken until done but don't over cook.
Place chicken pieces in grilled bun and add your favorite toppings. Drizzle with sweet onion sauce (recipe below). YUMMMY!!! Makes about 6 sandwiches.
SUBWAY SWEET ONION SAUCE
This is SO tasty and I find all sorts of uses for it. It is not overly onion-y and not overly sweet.
IMPORTANT TIP: Make it a day ahead of time so the
flavors blend and mellow.
1 tablespoon finely minced Vidalia onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
Combine all ingredients for the sauce and bring to a boil for about 30 seconds. Whisk well and cover and chill overnight...important tip.
NOTE: If you don't have Vidalia onion, a white onion will work, just mince it VERY finely. I've even used re-hydrated onion flakes successfully too, although the vidalia onion is best.