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CARIBBEAN CHICKEN GRILL WITH PINEAPPLE SALAD

Winner of 2003 Crisco Well-Oiled Kitchen Recipe Contest
Recipe by Lisa Key, Middlebury, Connecticut

Yield: 4-6 servings
 

INGREDIENTS

    · 1 (8 oz.) can pineapple tidbits or chunks
    · 1/4 cup Crisco Oil
    · 2 tablespoons lime juice
    · 1 clove garlic, minced
    · 1/4 teaspoon crushed red pepper flakes
    · 1 teaspoon sugar
    · 4 boneless, skinless chicken breast halves
    · 1/4 cup diced red bell pepper
    · 1/4 cup diced red onion
    · 1 small jalapeño pepper, minced
    · 2 tablespoons chopped cilantro
    · Salt and pepper
     

DIRECTIONS

Drain pineapple juice into a 1 cup measure.

Add Crisco oil, lime juice, garlic, red pepper flakes, and sugar; mix well.

Place chicken in a large zippered plastic bag or glass utility dish.

Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for at least 1 hour.

Meanwhile, place pineapple in a medium-sized serving bowl.

Add red bell pepper, red onion, jalapeño, cilantro, and reserved 1 tablespoon of marinade.

Toss well, and season with salt and pepper to taste.

Heat grill to medium.

Remove chicken from marinade; season with salt and pepper.

Grill, turning once, for 10 to 15 minutes or until cooked through.
Serve with pineapple salad.
 

 

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