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
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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.
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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.
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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
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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.
ENJOY !!!
