For Chicken:
1 lb chicken tenderloins, boneless and skinless
¼ cup soy sauce
¾ cup pineapple juice
½ tsp garlic powder
½ tsp ground ginger
½ tsp dry mustard
¼ tsp white pepper
¼ cup brown sugar
2 tbsp honey
For Sauce:
½ cup light corn syrup
1 tbsp white onion, minced
1 tbsp red wine vinegar
2 tsp white distilled vinegar
1 tsp balsamic vinegar
1 tsp brown sugar
1 tsp buttermilk baking mix
¼ tsp lemon juice
⅛ tsp poppy seed
⅛ tsp salt
1 pinch black pepper, cracked
1 pinch garlic powder
Chicken:
Bring all the ingredients for the chicken (except the chicken itself) to a boil and simmer for about 5 minutes or until it starts to reduce.
Cool completely and pour over the chicken. Cover and refrigerate the chicken for about 30 to 60 minutes.
When it’s time to eat, take the chicken out of the marinade and grill or broil it until done. Do not overcook.
Place chicken pieces in grilled buns and add favorite toppings. Drizzle with sweet onion sauce and serve.
Sauce:
Combine all sauce ingredients in a small microwave-safe bowl.
Heat the sauce uncovered in the microwave for 1 to 1.5 minutes on High until the mixture bubbles rapidly. Whisk well, cover, and let it cool.
Sugar: 31g
:
Calcium: 22mg
Calories: 229kcal
Carbohydrates: 35g
Cholesterol: 48mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 369mg
Protein: 17g
Saturated Fat: 1g
Sodium: 682mg
Trans Fat: 1g
Vitamin A: 26IU
Vitamin C: 4mg
