No Waste Pineapple and Ginger Spicy Chicken Marinade Recipe

So it happens.  Sometimes you go to the store and see a pineapple and think, wow that sounds so good!  You didn't eat before you went and there this ripe, fragrant spike is on sale and beckoning to go home with you.  Nevermind that you live nowhere any pineapple will grow, they are almost out of season, and the sale price isn't really all that much off.  you think, "it's still a good value, right?!"  That is until you get it home, and realize that you are throwing more than half of the thing away because you aren't about to eat the peel or core.  The price you paid for it may make it seem tempting, but in the end you realize scraping the peel with your teeth to get it all is 1) messy, and 2) getting all kinds of spiky things stuck in your teeth, 3) not really resulting in that much extra pineapple.

It ended up being quite a lot of extra pineapple, so I really thought about for a second.  I decided I won't eat it or throw it away.  I would steal the pineapple goodness by using it in a marinade.

I started by tearing off all of the little papery bits that might come loose and stick to the chicken.  I then diced it up and dropped it all in a bowl.

It ended up being quite a lot.  Because the pineapple skin is so textured, you have to go deep to get it all.

Next, I peeled a large piece of ginger.  I always keep this at home along with a full pantry of other herbs and spices.  You can't be a frugal person without splurging on flavor.  They go a long way, and so aren't really expensive at all if you buy what you use and use what you buy (ahem, people with stale saffron sitting in the back of your spice rack for the last three years).  A good rule on buying herbs: If you have never used it before, look for recipes that use it in copious amounts, and try to decide if you would enjoy those foods and, realistically, if you would cook them.  You wouldn't buy curry powder if you don't like indian food, and that goes for other spices as well.

Grate  the peeled ginger into the bowl.

Season with salt, pepper, garlic, and crushed red pepper flake.  Add vinegar and oil to make a light vinaigrette.  You can also add honey or a touch of sugar if desired, but I prefer to wait to toss the chicken with honey after cooking.  

Add the chicken and marinate for several hours or overnight.  Broil at 400 or grill until browned and tender, about an hour depending on the size of the chicken pieces.  If desired, coat with a light glaze of honey.  Serve with an asian salad and plain or teriyaki rice.