| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
md |
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 |
ts |
Grated lime peel |
| 8 |
|
Chicken breast halves (with skin and bones) |
| 2 |
ts |
Salt |
| 1 |
ts |
Freshly ground black pepper |
| 2 |
tb |
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
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”