Pineapple Chicken

1/2 cup pineapple juice
1/2 cup soy sauce
1/4 cup oil
1/4 cup honey
1 clove garlic, minced
1 T fresh ginger, grated
1 t pepper
6 chicken breast halves, boneless and skinless
1 can (20 oz) pineapple tidbits, drained
1/2 cup cilantro, chopped
1/4 cup red onion
1 t lime juice

Mix juice, soy sauce, oil, honey, garlic, ginger, and pepper in a large ziptop bag. Add chicken. Place in a dish and refrigerate 4-8 hours. Mix pineapple, cilantro, onion and lime juice. Cover and refrigerate until ready to serve. Drain marinade into a medium saucepan. Bring to boil over high heat, boil 2 minutes. Grill or broil chicken breasts, turning once and basting often with glaze until golden brown and no longer pink in the thickest part. Transfer to a clean platter and serve with the pineapple salsa.

Asian Sloppy Joes

3 T soy sauce
2 t cornstarch
1 T oil
4 green onions, finely chopped
1 T ginger, minced
1 lb ground turkey or pork
1/4 cup ketchup
6 hamburger buns

In small bowl, whisk together soy sauce and cornstarch. Heat oil in large skillet, over medium-high heat. Add onions and ginger, cook 1 minute. Add turkey, cook until juices are absorbed. Stir in soy sauce mixture. Cook until thickened. Stir in ketchup, cook until heated through. Spoon over bun.

Moo Shu Beef

2 T oil
1 lb lean ground beef
3 cloves garlic, minced
1 bag (16oz) classic coleslaw mix
4 large carrots, peeled and shredded
1/2 cup ketchup
1/4 cup soy sauce
1/4 cup water
1/2 t red pepper flakes
6 scallions, thinly sliced
16  flour tortillas ( 7" diameter)

In large skillet, heat oil over medium-high heat. Crumble in ground beef, saute until no longer pink. Add garlic, coleslaw mix and carrot, cook until vegetables are softened. Stir in ketchup, soy sauce, water, and red pepper flakes. Simmer 2 minutes. Remove from heat. Stir in scallions. Gently heat the tortillas. To serve, divide filling among tortillas and roll up.