Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup soy sauce (shoyu)
• 1 cup brown sugar
• 1/2 cup water
• 1/4 cup pineapple juice
• 2 tablespoons ketchup
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• Green onions and sesame seeds for garnish

Directions:

1. In a large bowl, whisk together soy sauce (shoyu), brown sugar, water, pineapple juice, ketchup, ginger, garlic, sesame oil, and red pepper flakes.
2. Place the chicken thighs in the bowl and make sure they are well coated with the marinade.
3. Cover and refrigerate for at least 2 hours, or overnight for best results.
4. Preheat your grill, grill pan, or skillet over medium-high heat.
5. Remove the chicken from the marinade, reserving the marinade.
6. Grill the chicken for 6-8 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
7. While the chicken is grilling, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer until
8. the sauce thickens, about 10 minutes.
9. Brush the cooked chicken with the thickened sauce and cook for an additional 1-2 minutes on each side.
10. Serve the chicken hot, garnished with sliced green onions and sesame seeds.

Prep Time: 15 minutes (plus marinating time) | Cooking Time: 20 minutes | Total Time: 35 minutes (plus marinating time)
Kcal: 420 kcal per serving | Servings: 4 servings

Ingredients:

• 2 lb chicken chunks (white or dark meat, as preferred)
• 1 cup pineapple juice
• 1/4 cup brown sugar, firmly packed
• 1/3 cup low sodium soy sauce
• 1 medium can pineapple chunks (optional)
• 1 small Vidalia onion, chopped (optional)
• Green pepper chunks (optional)

Directions:

1. Place chicken chunks in the slow cooker.
2. Pour pineapple juice, brown sugar, and soy sauce over the chicken.
3. If using, add pineapple chunks, chopped onion, and green pepper.
4. Stir gently to combine.
5. Cook on low heat for 6-8 hours, or until chicken is tender.

Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes – 8 hours 10 minutes
Kcal: 310 kcal | Servings: 4 servings

• 1 cup strawberries, hulled and sliced
• 1 cup mandarin oranges, drained
• 1 cup pineapple chunks, drained
• 1 cup kiwi, peeled and sliced
• 1 cup bananas, sliced
• 1 cup grapes, halved (seedless)
• 1 (8-ounce) package cream cheese, softened
• 1 (3.4-ounce) package instant cheesecake pudding mix, unprepared
• 1 cup International Delight French Vanilla Creamer (or you can substitute with 1 cup of heavy cream and 1 teaspoon of vanilla extract)

Instructions:

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Sprinkle the cheesecake pudding mix over the cream cheese and beat until well combined.
3. While continuing to beat, slowly add the creamer (or heavy cream and vanilla extract) to the cream cheese mix. Beat until smooth.
4. In a separate large bowl, combine strawberries, oranges, pineapple, kiwi, bananas, and grapes.
5. Gently fold the cheesecake mixture into the fruit.
6. Chill in the refrigerator for at least 1 hour, or until ready to serve.
7. Garnish with additional fruit or a sprinkle of graham cracker crumbs if desired.

Notes:

• Add the bananas just before serving to prevent them from browning.
• You can swap out any of the fruits for others you prefer or that are in season.
• If you can’t find the instant cheesecake pudding mix, you can use vanilla pudding mix as an alternative.
• The creamer gives it a rich and creamy flavor, but for a lighter version, you could use milk or a milk alternative.