| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Caribbean |
|
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pineapple juice |
| 1 |
|
Lime ; Juice of |
| 1 1/2 |
tb |
Honey; (up to 2) |
| 1 |
pn |
Salt; Generous |
| 1 1/2 |
ts |
Cornstarch |
| 2 |
|
Habaneros; seeded & minced |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Mesquite-smoked chicken breast; cut into cubes, (about 2 cups) |
| 1/2 |
c |
Chopped pineapple |
| 1/2 |
c |
Chopped mango |
| 1 |
tb |
Freshly chopped cilantro |
|
|
Lettuce leaves |
|
|
Cilantro sprigs for garnish |
INSTRUCTIONS
Combine pineapple juice, lime juice, honey, salt and cornstarch. Bring to a
boil in a small saucepan, stirring constantly; cook just until mixture
becomes glossy and thickens slightly. Remove from heat. Stir in habaneros
and garlic.
Toss citrus sauce with chicken. Add pineapple, mango and cilantro; stir
well to combine. Spoon onto a bed of lettuce leaves and garnish with
cilantro sprigs. Serves 2.
Posted to CHILE-HEADS DIGEST by Melinda Merkel <melinda@goodnet.com> on Sep
21, 1998, converted by MM_Buster v2.0l.
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