|Grilled Caribbean Chicken With Pineapple Salsa|
Total Time 30mins
Prep 15 mins
Cook 15 mins
This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time).
1 (8 ounce) can pineapple tidbits
1⁄4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon garlic, minced
1⁄4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 chicken breast halves (boneless, skinless)
1⁄4 cup red pepper, diced
1⁄4 cup red onion, minced
1 small jalapeno pepper, minced
2 tablespoons cilantro, chopped
salt and pepper, to taste
- Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
- To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
- Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.