| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves |
|
|
skinned and boned |
|
|
Salt and fresh ground pepper |
| 1/2 |
|
Red bell pepper |
| 1 |
c |
Crushed pineapple in juice |
|
|
OR |
| 1 |
c |
Fresh pineapple cubes |
| 1/2 |
c |
Green onion, slinly sliced |
|
|
plus 1 tablespoon |
| 2 |
T |
Chopped fresh cilantro OR |
| 2 |
T |
Chopped fresh parsley PLUS |
|
|
sprigs to garnish |
INSTRUCTIONS
Light a medium-hot fire in a BBQ grill. Pound the chicken breasts
slightly to flatten evenly. Season lightly with salt and pepper.
finely dice the red pepper. 2. In a medium bowl, stir together the
pinepple with its juice, / cup sliced green onions, the red pepper and
the chopped cilantro. Season with salt and generously with pepper to
taste. Let stand at room temperature while you cook the chicken. 3. On
an oiled grill rack, grill the chicken a total of about 8 minutes,
turning 2 or 3 times, until the chicken is nicely browned on the
outside and white but still moist in the center. 4. Serve the chicken
topped with a generous spoonful of pineapple salsa. Garnish with the
remaining green onion slices and sprigs of cilantro. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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