Chop 1 slice pineapple; process in blender with marinade until smooth. Remove and reserve 2 Tbsp. Pour remaining mixture into a large ziptop bag; add chicken, turn to coat and refrigerate at least 2 hours.
Heat outdoor grill or stovetop ridged grill pan. Brush grill and pineapple slices with oil. Remove chicken from bag; discard bag with marinade.
Grill chicken 5 minutes. Turn chicken; add pineapple to grill. Grill both, turning pineapple once, 3 minutes, or until chicken is cooked through and pineapple is lightly charred. Slice chicken; drizzle with the reserved 2 Tbsp marinade. Garnish with chopped cilantro, if desired.
Cal 273 Pro 40 Car 14 Fiber 1
Fat 7 (saturated fat) 1 Chol 99
This recipe has been added to the following public cookbooks:
Stacey,
Gails Cook Book for life,
Cindy's Cookbook,
Chicken,
Lyn's cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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