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Caribbean Chicken with Pineapple Salad




Source of Recipe


crisco.com






List of Ingredients



• 1 (8 oz.) can pineapple tidbits or chunks
  
• 1/4 cup CRISCO Oil
  
• 2 tablespoons lime juice
  
• 1 clove garlic, minced
  
• 1/4 teaspoon crushed red pepper flakes
  
• 1 teaspoon sugar
  
• 4 boneless, skinless chicken breast halves
  
• 1/4 cup diced red bell pepper
  
• 1/4 cup diced red onion
  
• 1 small jalapeno pepper, minced
  
• 2 tablespoons chopped cilantro
  
• Salt and pepper to taste
  






Instructions



1. Drain pineapple juice into a 1 cup measure. Add Crisco Oil, lime juice, garlic, red pepper flakes and sugar; mix well.
   
2. Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
   
3. Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
   
4. Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.
   






Final Comments


Serves 4