CARIBBEAN CHICKEN WITH FRESH PINEAPPLE SALSA

Deseret News, June 4, 1996

Use fresh pineapple, canned is a disappointing 2nd.

6 CHICKEN BREASTS, BONELESS, SKINLESS

¼ CUP LEMON JUICE

¼ CUP RED WINE VINEGAR

¼ CUP OLIVE OIL

2 TBL SOY SAUCE

1 TSP WORCESTERSHIRE SAUCE

1 CLOVE MINCED GARLIC

½ TSP SALT

FRESH GROUND PEPPER TO TASTE

FOR PINEAPPLE SALSA:

¼ CUP RED BELL PEPPER, CHOPPED

¼ CUP GREEN BELL PEPPER, CHOPPED

¼ CUP GREEN ONION, CHOPPED

2 TBL FRESH CILANTRO

2 TBL LIME JUICE

3 CUPS FRESH PINEAPPLE, CUBED

½ CUP FLAKED COCONUT

PLACE CHICKEN BREASTS IN A 9X13 INCH GLASS DISH.  SET ASIDE.  IN A SMALL NON-ALUMINUM BOWL, WHISK TOGETHER LEMON JUICE, VINEGAR AND OIL.  ADD REMAINING INGREDIENTS AND POUR OVER CHICKEN.  MARINATE FOR 30 MINUTES.  COOK CHICKEN ON A HOT GRILL UNTIL NO LONGER PINK, (APPROX. 6-7 MINUTES ON EACH SIDE).  REMOVE FROM GRILL AND TOP WITH FRESH PINEAPPLE SALSA.

FOR FRESH PINEAPPLE SALSA:

IN A FOOD PROCESSOR FITTED WITH A METAL BLADE, PULSE TOGETHER RED AND GREEN BELL PEPPERS, GREEN ONION AND CILANTRO UNTIL FINELY CHOPPED.  ADD PINEAPPLE AND COCONUT.  PULSE 5-6 TIMES UNTIL ALL INGREDIENTS ARE WELL-BLENDED.  DO NOT OVER PROCESS.  SERVE WITH CARIBBEAN CHICKEN.

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