Rum-Marinated Chicken Breasts with Pineapple Relish

  • GoldringGirl Posted: 05/07/09
    Worthy of a Special Occasion

    The relish is delicious, but the chicken came out super salty (even my husband, who adds salt to everything complained). I would skip adding the salt to the marinade since most barbecue and hot pepper sauces have plenty of salt in them.

  • RebeccaPaterson Posted: 07/21/10
    Worthy of a Special Occasion

    This is one of my go-to recipes when we have people over to BBQ. It's fabulous. I serve with jasmine rice and salad. I use boneless, skinless breasts and it turns our great.

  • Nonarunner Posted: 12/31/11
    Worthy of a Special Occasion

    Marinated for 1.5 hours - probably will go 2 hours next time. Good flavor and very tenderizing. The 30 minutes timing on the grill is perfect. I used Stubbs Spicy BBQ for an extra kick plus it does not contain high fructose syrup. This is a great dish for company and sailors!

  • EllenDeller Posted: 06/11/12
    Worthy of a Special Occasion

    Really great chicken with lots of flavor. Mine marinated 3 hours and since I don't have a grill, I browned the breasts (only made 2) in a my grill pan, then finished them in a 375 oven for 40 minutes, basting with the sauce. I agree that no extra salt is needed, and I actually skipped the barbeque sauce in favor of a small amount of catsup and a dash of garlic. Chicken came out moist and delicious, and I served with steamed yellow and green summer squash and a simple salad. Salsa is great, though the Pickapea sauce turns it an unpleasant color. Next time, I'll just add chopped jalapeno.

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