Caribbean Chicken Grill with Pineapple Salad Recipe

Caribbean Chicken Grill with Pineapple Salad Recipe

  • 1 (8 ounce) can pineapple tidbits or chunks
  • 1/4 cup CRISCO® Oil
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • 4 boneless, skinless chicken breast halves
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1 small jalapeno pepper, minced
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste
  1. Drain pineapple juice into a 1 cup measure. Add CRISCO(R) Oil, lime juice, garlic, red pepper flakes and sugar; mix well.
  2. Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
  3. Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeno, cilantro and reserved 1 tablespoon of marinade. Toss well and season with salt and pepper to taste.
  4. Heat grill to medium. Remove chicken from marinade; season with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through. Serve with pineapple salad.
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