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Grilled Hawaiian Chicken
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| By: Peter Lenkefi |
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1/4 c Unsweetened orange juice 2 tb Chopped red bell pepper
2 tb Unsweetened pineapple juice 1 Jalapeno pepper, seeded and
1 ts Minced cilantro leaves -chopped
1/4 ts Salt 2 tb Minced cilantro leaves
4 (4 oz) chicken breast 1 1/2 ts White wine vinegar
-halves, skinned 1 ts Unsweetened orange juice
3/4 c Finely chopped pineapple 1/2 ts Pepper
Serves 4
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.
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