Grilled Caribbean Chicken with Pineapple Salsa

Prep Time:15 min
Cook Time:15 min
Yeild:4 servings

INGREDIENTS:

  • 1 (8 oz.) can pineapple tidbits
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • 4 boneless, skinless chicken breast halves
  • 1/4 cup diced red pepper
  • 1/4 cup minced red onion
  • 1 small jalapeño pepper, minced
  • 2 tablespoons chopped cilantro
  • Salt and pepper, to taste

PREPARATION DIRECTIONS:

  1. 1.
    DRAIN pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make marinade. Place chicken in large resealable food storage bag. Pour all but 1 tablespoon of marinade over chicken. Seal bag. Refrigerate 30 to 45 minutes.

  2. 2.
    COMBINE pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.

  3. 3.
    HEAT grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.
Grilled Caribbean Chicken with Pineapple Salsa