| Grilled Hawaiian Chicken
1/4 cup of unsweetened orange juice
2 tablespoons of unsweetened pineapple juice
1 teaspoon of minced cilantro leaves
1/4 teaspoon of salt
Four 4 ounce chicken breast
3/4 cup of finely chopped pineapple
2 tablespoons of chopped red bell pepper
1 Jalapeno pepper, seeded and
2 tablespoons of minced cilantro leaves
1 1/2 teaspoons of white wine vinegar
1 teaspoon of unsweetened orange juice
1/2 teaspoon of pepper |
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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. Serves 4 Hawaiian Cookbooks |
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