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Lime Chicken with Grilled Pineapple

Yield

Ingredients

  • 6 skinned and boned chicken breasts
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 cup fresh lime juice, divided
  • 2 jalapeño peppers, seeded, minced, and divided
  • 1/2 cup pineapple juice
  • 2 garlic cloves, minced
  • 1/2 cup tequila (optional)
  • 1 pineapple, peeled, cored, and cut horizontally in half
  • 1 orange, sliced (1/4-inch thick)
  • 2 tablespoons honey
  • 1/2 teaspoon grated lime rind

Nutrition Information

  • calories 215
  • caloriesfromfat 8 %
  • fat 1.9 g
  • satfat 0.4 g
  • monofat 0.4 g
  • polyfat 0.5 g
  • protein 28 g
  • carbohydrate 20 g
  • fiber 1.7 g
  • cholesterol 68 mg
  • iron 1.3 mg
  • sodium 369 mg
  • calcium 32 mg

How to Make It

  1. Place chicken between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.

  2. Whisk together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 3/4 cup lime juice, 1 minced jalapeño pepper, pineapple juice, garlic, and tequila, if desired, in a medium bowl.

  3. Place chicken and lime mixture in a shallow bowl or a large zip-top freezer bag. Cover or seal, and chill 2 hours. Drain chicken, discarding marinade.

  4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 5 minutes before serving.

  5. Grill pineapple and orange slices 5 minutes on each side, watching to prevent burning; coarsely chop pineapple, and place in a medium bowl. Stir in remaining 1/4 cup lime juice, remaining 1 minced jalapeño, honey, and lime rind. Serve with chicken and grilled orange slices.