| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hawaiian |
Poultry, Barbecue/gr, Hawaiian |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsweetened orange juice |
| 2 |
tb |
Unsweetened pineapple juice |
| 1 |
ts |
Minced cilantro leaves |
| 1/4 |
ts |
Salt |
| 4 |
|
(4 oz) chicken breast halves, skinned |
| 3/4 |
c |
Finely chopped pineapple |
| 2 |
tb |
Chopped red bell pepper |
| 1 |
|
Jalapeno pepper, seeded and chopped |
| 2 |
tb |
Minced cilantro leaves |
| 1 1/2 |
ts |
White wine vinegar |
| 1 |
ts |
Unsweetened orange juice |
| 1/2 |
ts |
Pepper |
|
2 |
hours. |
INSTRUCTIONS
Serves 4
Pineapple leaves
Combine first 4 ingredients in a shallow dish; mix well. Add chicken,
turning to coat. Cover and refrigerate chicken for several hours, turning
occasionally.
Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange
juice in a small bowl; mix well. Let mixture stand at room temperature for
Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.
Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning
and basting frequently with reserved marinade.
To serve, top each breast with 3 tablespoons pineapple mixture. Garnish
with pineapple leaves.
*Michael* & Ms. M | A M | *Weslie*
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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