Caribbean Chicken Grill
Ingredients
- 1 8 oz. can pineapple tidbits or chunks
- 1/4 C. Crisco oil
- 2 Tbs. lime juice
- 1 clove garlic, minced
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. sugar
- 4 boneless, skinless chicken breast halves
- 1/4 C. diced red bell pepper
- 1/4 C. diced red onion
- 1 small jalapeno pepper, minced
- 2 Tbs. chopped cilantro
- Salt and pepper to taste
Directions
Drain pineapple juice into a 1 C. 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 Tbs. of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour. Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeño, cilantro and reserved 1 Tbs. 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 10-15 minutes or until cooked through.
Yield: 4 servings
From: Crisco Cooks
