Getting creative in the kitchen with Knorr

Knorr sent me a package of their new “Homestyle Stock” this week, and they asked me to come up with a recipe using it. My first inclination was to make a soup, but it’s so hot out. Also, we were at my dad’s house when I was coming up with a plan. And how could I not take advantage of his grilling acumen? So instead of soup, I decided to make a marinade for some grilled chicken. We’re big fans of red curry paste, and Rockford loves pineapple in almost any configuration. Turns out the two flavors work very well together!

I think that pheasant is judging me. Sorry, bird, but your brethren was delicious.
Grilled Pineapple-Curry Chicken
Serves four; 4-6 hours marinating time + 25-30 minutes cooking time

1 container Knorr Homestyle Stock, chicken flavor
2 tablespoons red curry paste (or to taste)
1/2 cup coconut milk
1/2 cup pineapple juice
4 boneless, skinless chicken breast halves

Combine first four ingredients and mix until well-blended. Pour mixture over chicken breast halves and refrigerate for four to six hours. Grill over medium-high heat 12-15 minutes on each side or until cooked through. Serve over rice with pineapple-curry sauce and grilled pineapple slices.

Pineapple-Curry Sauce

1 teaspoon vegetable oil
2 teaspoons red curry paste (or to taste)
Juice from one 16oz can pineapple slices
1 teaspoon cornstarch

Heat vegetable oil over medium-high heat in a sauce pan. Add curry paste; mash and stir until blended. Set aside 1/4 cup pineapple juice. Slowly add remaining juice, stirring frequently to blend. Make a slurry using withheld pineapple juice and cornstarch; add to curry mixture. Bring to a boil and stir until thickened.

Grilled Pineapple Slices

1 16oz can pineapple slices, drained (reserve juice for pineapple-curry sauce)
cinnamon
soy sauce

Place pineapple slices on a large piece of foil (large enough to totally enclose the pineapple). Sprinkle with cinnamon and soy sauce; fold foil into a packet. Grill over indirect heat 20-30 minutes.

The end result wasn’t spicy at all, but it had a nice warm curry flavor. Even Dad — who claims not to like curry — enjoyed it.

Now, the disclaimerish stuff: Knorr is going to be launching their Homestyle Stock next month at BlogHer. They’re going to be picking eight people who’ve submitted recipes to go to BlogHer for a cook-off, and then four of those people will become the “Knorr Four, an exclusive panel of bloggers who Knorr will look to for insight and expertise on recipe creation,” etc. So while I wasn’t compensated for this post, I was provided with a package of Knorr Homestyle Stock. And they might send me to BlogHer. The thought of which makes me rather nervous.