Grilled Hawaiian Chicken
1/4 cup unsweetened orange juice
2 tablespoon unsweetened pineapple juice
1 teaspoon minced cilantro leaves
1/4 teaspoon salt
4 (4 oz) chicken breast halves, skinn; ed
3/4 cup finely chopped pineapple
2 tablespoon chopped red bell pepper
1 jalapeno pepper, seeded and chopped
2 tablespoon minced cilantro leaves
1 1/2 teaspoon white wine vinegar
1 teaspoon unsweetened orange juice
1/2 teaspoon pepper

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 2 hours.

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.

Yield: 4 servings

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