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recipe_475

Caribbean Chicken Grill with Pineapple Salad

Prep Time:
15 min + 30 min refrigeration

Cook Time:
10 to 15 minutes

Servings:
4 servings

Prep Time:
15 min + 30 min refrigeration

Cook Time:
10 to 15 minutes

Servings:
4 servings

Caribbean Chicken Grill with Pineapple Salad

INGREDIENTS

Caribbean Chicken Grill with Pineapple Salad

  • Marinade and Chicken
  • 1 C. (250 mL) pineapple tidbits or chunks
  • 1/4 C. (50 mL) Crisco® Pure Vegetable Oil
  • 2 Tbsp. (30 mL) lime juice
  • 1 garlic clove, minced
  • 1/4 tsp. (1 mL) crushed red pepper flakes
  • 1 tsp. (5 mL) sugar
  • 4 boneless, skinless chicken breast halves
  • Salad
  • 1/4 C. (50 mL) diced red bell pepper
  • 1/4 C. (50 mL) diced red onion
  • 1 small jalapeno pepper, finely chopped (about 1 tbsp/15 mL)
  • 2 Tbsp. (30 mL) chopped cilantro
  • salt and pepper

DIRECTIONS

  1. Drain pineapple juice into a measuring C. and reserve pineapple for salad. Add vegetable oil, lime juice, garlic, red pepper flakes and sugar; mix well.
  2. Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 Tbsp. (15 mL) of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
  3. Meanwhile, place reserved pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeno, cilantro and reserved 1 Tbsp. (15 mL) of marinade. Toss well and season with salt and pepper to taste.
  4. 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.