Caribbean Chicken Grill with Pineapple Salad
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 jalapeno pepper, minced
2 tablespoons chopped cilantro
Salt and pepper to taste
Instructions
Heat oven to 450ºF.
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 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 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.
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 jalapeno pepper, minced
2 tablespoons chopped cilantro
Salt and pepper to taste
Instructions
Heat oven to 450ºF.
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 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 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.
