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    Rum-Marinated Chicken with Pineapple Relish

    Source of Recipe

    Cooking Light-5/03

    List of Ingredients

    • Chicken:
    • 1/2 cup dark rum
    • 1/4 cup barbecue sauce
    • 3 tablespoons fresh lime juice
    • 1 tablespoon Caribbean hot sauce (such as Pickapeppa Sauce)
    • 1 teaspoon sea or kosher salt
    • 2 teaspoons vegetable oil
    • 4 (8 ounce) bone-in chicken breast halves
    • Relish:
    • 1 small pineapple, peeled, cored and cut into (1/2-inch-thick) rings (about 12 ounces)
    • cooking spray
    • 1/2 cup finely chopped red bell pepper
    • 1 teaspoon grated lime rind
    • 2 tablespoons fresh lime juice
    • 1 teaspoon dark rum
    • 1/4 teaspoon Caribbean hot sauce (such as Pickapeppa)
    • 1/8 teaspoon sea or kosher salt
    • 4 lime wedges


    1. To prepare chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Remove the chicken from bag, reserving marinade; set chickne aside. Let marinade stand at room temperature 10 minutes. Strain through a sieve into a bowl; discard solids. Set marinade aside.

    2. Prepare grill to medium heat.

    3. To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt; set aside.

    4. Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasioanlly. Remove and discard skin.

    5. Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle cooked marinade over chicken. Serve chicken with relish and lime wedges.

    6. Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup relish, 2 tablespoons sauce, and 1 lime wedge). 288 cal, 4.5g fat, 29.6g pro, 15.6g carb, 1.9g fiber, 72mg chol, 1.5mg iron, 971mg sod, 28mg calc.




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