Kenny Wagoner joined Tulsa’s Cancer Treatment Centers of America (CTCA) in July 2003 as Executive Chef. In that position, he and his 50-plus staff are part of a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically-supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy, and spiritual support to meet the special, whole-person needs of patients having advanced and complex cancer. Twelve years ago, Chef Wagoner’s mother was diagnosed with breast cancer. That personal contact with cancer deepened Kenny’s commitment to prepare excellent foods for healing, an important aspect of the CTCA mother standard of care.
Today, Executive Chef Wagoner shares his recipe for Chicken with Pineapple. Read more about this extraordinary chef here tomorrow.
Chicken with Pineapple
[Serves 4]
Marinade:
1 medium-sized organic onion, diced small
2 cloves of garlic, fresh, peeled, and minced
1-1/2 tbsp. extra virgin olive oil
1 cup pineapple juice
3 tbsp. soy sauce
1-2 tsp. freshly-grated ginger
3 tbsp. honey
3 tsp. lime juice
Optional additions:
½ bunch fresh cilantro, washed and chopped (discard woody stems)
¼ tsp ground cayenne (or more, depending on taste preference)
Procedure:
Place chicken in gallon-size Ziploc bag. Whisk together marinade and pour into the Ziploc bag. Being careful not to spill, squeeze excess air from bag and seal.
Allow chicken to marinate for at least 4-6 hours.
In a very hot oil, sauté or grill pan, sear the chicken on both sides. Finish cooking in a 350 degree oven until the temperature on a meat thermometer reads 165 degrees (about 6-8 minutes)
Garnish as desired, and serve!
See other recipes from Philadelphia Cancer Treatment Centers of America Executive Chef Jack Shoop. Read about his work at CTCA.