Sweet and Tangy Chicken is on the menu tonight!

We are in days that feel so foreign to our very nature right now. I'm a home body but being told to stay home is very different than choosing it.
No more going about our business and not thinking about who we come in contact with and where we go?
Anyway, I decided to post this recipe, quick and easy as it is. If you love "no mess clean up" this is for you. Notice there is not even a single pot needed!  Got to love that!

Sweet and Tangy Chicken
(I've seen many versions of this recipe but I have adapted mine over the years to include the grill)
You need a couple quart or a single gallon ziploc bag. My measurements are not exact.. I just shake them into the bag. 

Ingredients- 
2-4 Chicken boneless skinless breasts or tenderloin strips.
1 tbls dijon mustard (you can use dry mustard) 
1/3 cup olive oil
2 tbls Pineapple simple syrup**  (I make this at home because we like it in tea, etc.) recipe is below.
1/4 cup light brown sugar
approx 1-2 tbls white balsamic vinegar (you can sub lemon juice but then you have Tangy lemon chicken) 
1tsp lite salt, pepper to taste
I pour the olive oil, vinegar, mustard, simple syrup directly in the bag. Mash to mix. Add other ingredients and mash again. Drop your chicken pieces in and place in refrigerator to marinade all day. Throw it on the grill and Voila! 
(You can bake in the oven, be aware w/the brown sugar it can caramelize and burn quickly).. watch it well. 

Large sweet onion chunks, optional. (I mix a separate small bag of the mixture and place onion pieces in it, to prevent cross-contamination w/chicken.) We like the grilled onions skewered to accompany our dinner. 

Pineapple Simple Syrup -
This is good in/on lots of things. Good in drinks, (even hot tea), in breads and muffins. You can cook it down in small batches even more to make a fresh syrup for pancakes and waffles.  In meats it aids in breaking down muscle fiber and makes meat tender.

1 fresh pineapple, cut in chunks
4 cups water, heat on the stove at medium
1 1/4 cup sugar

Heat water and sugar on stove until sugar is dissolved. Add pineapple chunks and allow to simmer about 10 minutes. Remove from heat and cool. Blend on puree in blender.
I use lidded bottles for easy pouring but you can use quart mason jars. Store syrup in refrigerator.