| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves skinned and boned |
|
|
Salt and fresh ground pepper |
| 1/2 |
md |
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 |
tb |
Chopped fresh cilantro OR |
| 2 |
tb |
Chopped fresh parsley PLUS sprigs to garnish |
INSTRUCTIONS
1. 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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