Ingredients
-
1
-
1/4
-
2
-
1
-
1/4
-
1
-
4
-
1/4
-
1/4
-
1
-
2
-
-
-
-
Directions
Grilled Caribbean Chicken With Pineapple Salsa,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).,I’ve made this many times. It’s a family favorite. We like to serve it on top of a bed of couscous, with grilled asparagus and corn on the cob. Quick, easy, and satisfying. Great recipe.,This was fabulous! And it was so easy to prepare, too. The pineapple salsa was really wonderful with the grilled chicken. I made it as written and didn’t make any adjustments. We all really enjoyed it. My photo isn’t as enticing as the others, but the dish is honestly quite delicious. I served the Grilled Chicken with Black Bean, Corn and Tomato Relish (as a side salad) and Baked Bananas. It was a great meal! Thanks, PanNan. Made for Culinary Quest 2017 (Central America).
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Steps
|
1
Done
|
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. |
|
2
Done
|
to Make Salsa, Combine Pineapple, Red Pepper, Red Onion, Jalapeo Pepper, Cilantro and Reserved 1 Tablespoon Marinade in a Medium-Sized Serving Bowl. Toss Well. Season With Salt and Pepper to Taste. |
|
3
Done
|
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. |
