| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 4 |
|
Split chicken breast, skin |
|
|
removed |
| 1 |
|
Pineapple, quartered |
|
|
lengthwise and core |
|
|
removed leave on 'skin' |
| 2 |
T |
Fresh ground Ancho and/or |
|
|
Chipolte pepper |
| 2 |
|
Limes, sectioned |
INSTRUCTIONS
Date: Wed, 21 Feb 1996 23:06:17 -0500 From: douglas allen thompson
<aesculus@TSO.Cin.IX.net> Prepare fire, get good and hot and allow
grill to heat up. Fix chicken breasts and pineapple, liberally
coating with squeezed lime juice. Sprinkle on (as heavy as you like)
the ground up chiles and place pineapple 'skin' side up and chicken
over hottest coals to sear and for the grill marks to char into the
flesh. Then, move chicken to outside of fire and turn pineapple onto
its 'skin' side and cook until chicken is done and the pineapple is
soft, when pierced. Whilst cooking continue to marinate with
squeezings of lime juice. Had this with fresh made Mai Tai's and am
hard pressed to say which was better that afternoon! CHILE-HEADS
DIGEST V2 #247 From the Chile-Heads recipe list. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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