Polynesian Grilled HAM, CHICKEN, & PINEAPPLE Slices

Marinate in the refrigerator for 4 to 6 hours.

1 large ham steak, about ¼ to ½-inch thick
4 boneless, skinless chicken breasts, sliced to ¼ to ½-inch thick
Whole fresh pineapple, sliced into rings; or 1 (20-oz.) can pineapple slices in
natural juice.  Reserve the liquid.
2/3 cup soy sauce
2 T. cooking sherry
½ tsp. ground ginger
1 large clove garlic, crushed






Place the ham and chicken slices in a large, glass baking dish.  In a small bowl, combine soy sauce, cooking sherry, ginger, garlic, & reserved pineapple liquid; blend well.  Pour the marinade over both meats & the pineapple rings. Turn the pineapple rings a couple of times to coat with marinade; then place the pineapple rings on top of meat to allow the meats the most access to the marinade.  Cover & refrigerate. Turn the meats a couple of times to evenly marinate.  About ½ hour before grilling, remove the dish from the refrigerator to allow it to come to room temperature.  When ready to cook, discard the marinade, and grill over hot coals or a hot grill. Turn the chicken more often than the ham & pineapple.  Test all meat with a meat thermometer to be sure it is done, but do not overcook.  Serves 4-6.

More from “The Good Old Days”
From the “WhiteHouse CookBook 1910, page 492

One Menu for a Sunday in August in the White House in 1910

Peaches and Cream
Boiled Rice
Broiled Spanish Mackerel
Eggs aux Fines Herbes
Warmed Potatoes
Wheat Bread

Consommé Soup
Baked Pickerel
Egg Sauce
Stewed Ducks
Potatoes a la Delmonico
Cabbage with Cream
Lobster Salad
Stuffed Baked Tomatoes
Lamb Sweetbreads
Custard Pudding
Frozen Peaches
Fruit Jumbles

Cold Boiled Chicken
Pickled Salmon
Potato Salad
French Rolls
White Mountain Cake

Foods were definitely different in those days.  Are you enjoying “The Good Old Days” From the WHITEHOUSE COOKBOOK 1910? I would love to know……


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