Grilled hawaiian chicken - serves 4
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsweetened orange juice |
| 2 | tablespoons | Unsweetened pineapple juice |
| 1 | teaspoon | Minced cilantro leaves |
| ¼ | teaspoon | Salt |
| 4 | (4 oz) chicken breast halves, skinned | |
| ¾ | cup | Finely chopped pineapple |
| 2 | tablespoons | Chopped red bell pepper |
| 1 | Jalapeno pepper, seeded and chopped | |
| 2 | tablespoons | Minced cilantro leaves |
| 1½ | teaspoon | White wine vinegar |
| 1 | teaspoon | Unsweetened orange juice |
| ½ | teaspoon | Pepper Pineapple leaves as garnish |
Directions
Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning and basting frequently with reserved marinade. To serve, top each breast with 3 tablespoons pineapple mixture. Garnish with pineapple leaves.
/\\/\\ichael ================= & Ms. /\\/\\ | /-\\ /\\/\\ | \\/\\/eslie =================
From: Michael Grosz Date: 04-06-94