July 25, 2014
Grilled Hawaiian Chicken
Florence
Course Main
Cuisine American
- 1/4 cup unsweetened orange juice
- 2 tablespoons unsweetened pineapple juice
- 1 teaspoon minced cilantro leaves
- 1/4 teaspoon salt
- 4 chicken breast -- 4 oz halves -- skinned
- 3/4 cup finely chopped pineapple
- 2 tablespoons chopped red bell pepper
- 1 jalapeno pepper -- seeded and chopped
- 2 tablespoons minced cilantro leaves
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon unsweetened orange juice
- 1/2 teaspoon pepper
Combine orange juice, pineapple juice, cilantro and salt and 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
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