Today I am super excited to feature my super talented, creative, lovely, and FUNNY friend Shanna, from Pineapple and Coconut blog. Though we’ve never met in person–I have no doubt we will meet one day. And when we do, I have a good feeling that it will feel like we’ve known each other forever. And considering the fact that we’ve discussed moving her family into a yurt on my property–I’m hoping that I like her as much in person as I do on-line! haha.
I’ll let her tell you a little more about herself…Enjoy this awesome post!
Aloha!! I am Shanna and I run the blog Pineapple and Coconut. I am thrilled to be guest posting for Monica today with one of my favorite recipes, Sweet Hot Thai Style Grilled Chicken Thighs. Easy to prepare with a marinade and sauce that would work great on pork, shrimp or fish too.
Monica and I “met” via blogging and social media. I believe it was through a mutual blogging friend. We hit it off immediately having lots in common to chat about. We both have crazy 3 year olds (whom we joke about arranging their marriage between her boy and my girl) we both love health foods, fitness, long walks on the beach and sunsets. Ha ha!!! Monica grew up in the town where my husband and I were engaged. Crazy small world, right? Plus my deep love for Hawaii is another connection. I live in (or is it on, I can never remember) Hawaii vicariously through Monica.
My love for Hawaii started as a young kid. My dad was a commercial airline pilot and was based on the North Shore of Oahu when I was really young. I have faint memories of taking hula lessons as a kid, riding the sugar cane train, eating shave ice and playing on Waikiki beach. Every time we had to pack up to leave I remember crying and not wanting to go home. I still do that. Can’t really blame me, Hawaii is truly paradise. My husband and I were married on a private beach on Kauai a little over 6 years ago, our daughters have Hawaiian names. Hawaii is and always will be my home away from home. Until I move there, one day…
So today for my guest post for Monica I bring you this really flavorful easy to make chicken thigh recipe. We are big chicken eaters in my house. Meaning we eat chicken often, not eat GIANT chickens. That is kind of scary sounding. Ha ha!! I love cooking with chicken thighs because they tend to hold on to marinade flavor better than chicken breast and aren’t as apt to dry out when grilling.
We make this recipe often at my house with two scoop sticky rice, plate lunch style. I personally am not a big fan of mac salad, but I am sure that would go well with this dish too. And maybe a mai tai or pina colada to complete the meal!
Thank you so much Monica, for having me guest post today on your awesome blog. I hope your readers enjoy this recipe as much as I do! Mahalo!!
Here is the printable recipe!
Makes 2 ½ cups of syrup
1 cup organic cane sugar
1 cup water
1 cup pineapple juice
1 cup diced pineapple
Place all in a saucepan on the stove and turn heat to medium, stirring until sugar is dissolved. Raise heat and bring to a boil, once boiling lower the heat and simmer 20-40 min mashing the diced pineapple occasionally. Once the syrup is thickened strain into a jar and keep refrigerated. Keeps well about 2 weeks well chilled in a covered container such as a mason jar. This is excellent in cocktails in place of regular simple syrups, in other marinades or even on top of pancakes or waffles.
Mahalo to Shanna for this amazing recipe! I know you’ll all want to follow her, so here’s her lovely links…
Pineapple and Coconut BLOG.
Pineapple and Coconut on FACEBOOK.
PinaCoco on TWITTER.
Now let’s all get busy in the kitchen–this recipe made me HUNGRY!