Thai Chicken Tenders with Broiled Pineapple Slaw

Langkah-langkah

1. In a large bowl, whisk together the brown sugar, ginger, oil, soy sauce, Sriracha and peanut butter. Add the chicken and toss to coat. Let marinate at room temperature for 15 minutes or cover and refrigerate for up to 6 hours.
2. Preheat the oven broiler with a rack set 4 inches from the heat source. Line an 18x13 inch rimmed sheet pan with foil and spray with nonstick spray.
3. Remove the chicken from the marinade, discarding excess marinade, and place on prepared pan, covering two-thirds of the pan and spacing evenly. Broil for 6 minutes.
4. Remove the pan from the oven and spread pineapple on the remaining space on the pan. Sprinkle the pineapple with 1 tablespoon brown sugar. Broil for 3 to 5 minutes or until chicken is browned and no longer pink inside. Transfer the chicken to serving plates.
5. Place the coleslaw mix in a medium bowl. Add the broiled pineapple, lime juice, oil, soy sauce and Sriracha, tossing to coat. Divide among the plates with the chicken and sprinkle the slaw with mint or basil.