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
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 jalapeņo pepper, minced
2 tablespoons chopped cilantro
Salt and pepper
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, jalapeņo, 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.
|
