Grilled Chicken And Pineapple
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 can (20 oz.) Pineapple Slices
2 tablespoons Lemon Juice
1 tablespoon Olive or Vegetable Oil
1 teaspoon Dried Oregano leaves, crushed
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
3 or 4 "Shakes"of Worcestershire Sauce
1/2 teaspoon Liquid Mesquite Smoke (optional)
1/3 teaspoon Cayenne Powder (optional)
5 bits of Bell Pepper to nestle in each Pineapple Hole
5 skinless Chicken Breast halves or Plump Thighs
Recipe
Drain pineapple slices; saving all the juice.
Combine Saved Juice, Lemon Juice, Oil, Worcester, Oregano, Garlic
& Onion Powder in a large, shallow, non-metallic dish.
Reserve 1/4 cup of the mixture for later.
Add chicken to remaining marinade, turning to coat all sides.
Cover and marinate at least 45 minutes in the refrigerator.
Discard marinade? (see note**)
**Note: To avoid waste, I simmer/slowboil this used marinade to
sterilize and make into a tasty dipping sauce for later.**
Grill or broil chicken and pineapple slices, brushing
occasionally with reserved marinade, 5 to 10 minutes on one side
turn over.
Place pineapple slices on top of each piece of chicken with Bell
Pepper in the holes and brush with marinade. Cook 12 minutes or
until chicken is no longer
pink in center.
Discard any remaining marinade.
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