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Lime Chicken with Grilled Pineapple

Lime Chicken with Grilled Pineapple

Southern Living APRIL 2004

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 8%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 28g
  • Carbohydrate: 20g
  • Fiber: 1.7g
  • Cholesterol: 68mg
  • Iron: 1.3mg
  • Sodium: 369mg
  • Calcium: 32mg
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Lime Chicken with Grilled Pineapple recipe

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