Lime Chicken with Grilled Pineapple

Recipe from

Southern Living

Nutritional 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

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

Preparation

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.

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.

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.

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.

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.

Note:

Ursula Spackman, Cookeville, Tennessee,

April 2004
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