| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | Ripe pineapple, peeled | |
| cored coarsely chopped | ||
| 2 | Whole jalapeno chilies | |
| seeded chopped | ||
| 2 | Whole garlic cloves, minced | |
| 1 | c | Unsweetened pineapple juice |
| 1/2 | c | Fresh lime juice |
| 1/4 | c | Chopped fresh cilantro |
| 1 | t | Grated lime peel |
| 8 | Chicken breast halves, with | |
| skin and bones | ||
| 2 | t | Salt |
| 1 | t | Freshly ground black pepper |
| 2 | T | Honey |
INSTRUCTIONS
Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours. Prepare barbecue or preheat broiler. Remove chicken from marinade. Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes. Yield: 8 servings Recipe by: Two Hot Tamales Posted to recipelu-digest Volume 01 Number 287 by "Diane Geary" <diane@keyway.net> on Nov 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 876
Calories From Fat: 116
Total Fat: 12.8g
Cholesterol: 292.4mg
Sodium: 4922.4mg
Potassium: 1486.6mg
Carbohydrates: 81.2g
Fiber: 2.1g
Sugar: 61.6g
Protein: 109.1g