You are here > Home > Recipes > 

Next

CARIBBEAN CHICKEN GRILL WITH PINEAPPLE SALAD

Winner of 2003 Crisco Well-Oiled Kitchen Recipe Contest
Recipe by Lisa Key, Middlebury, Connecticut

Yield: 4-6 servings
 

INGREDIENTS

· 1 (8 oz.) can pineapple tidbits or chunks
· 1/4 cup Crisco Oil
· 2 tablespoons lime juice
· 1 clove garlic, minced
· 1/4 teaspoon crushed red pepper flakes
· 1 teaspoon sugar
· 4 boneless, skinless chicken breast halves
· 1/4 cup diced red bell pepper
· 1/4 cup diced red onion
· 1 small jalapeño pepper, minced
· 2 tablespoons chopped cilantro
· Salt and pepper
 

DIRECTIONS

Drain pineapple juice into a 1 cup measure.

Add Crisco oil, lime juice, garlic, red pepper flakes, and sugar; mix well.

Place chicken in a large zippered plastic bag or glass utility dish.

Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for at least 1 hour.

Meanwhile, place pineapple in a medium-sized serving bowl.

Add red bell pepper, red onion, jalapeño, cilantro, and reserved 1 tablespoon of marinade.

Toss well, and season with salt and pepper to taste.

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.