Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Split chicken breast; skin removed |
| 1 large | Pineapple; quartered lengthwise and core removed; leave on 'skin' |
| 2 tablespoons | Fresh ground Ancho and/or Chipolte pepper |
| 2 \N | Limes; sectioned |
Date: Wed, 21 Feb 1996 23:06:17 -0500 From: douglas allen thompson <aesculus@...> Prepare fire, get good and hot and allow grill to heat up. Fix chicken breasts and pineapple, liberally coating with squeezed lime juice. Sprinkle on (as heavy as you like) the ground up chiles and place pineapple 'skin' side up and chicken over hottest coals to sear and for the grill marks to char into the flesh. Then, move chicken to outside of fire and turn pineapple onto its 'skin' side and cook until chicken is done and the pineapple is soft, when pierced. Whilst cooking continue to marinate with squeezings of lime juice. Had this with fresh made Mai Tai's and am hard pressed to say which was better that afternoon! CHILE-HEADS DIGEST V2 #247
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .