CARIBBEAN GRILLED CHICKEN WITH PINEAPPLE SALSA

CARIBBEAN GRILLED CHICKEN WITH PINEAPPLE SALSA image

Yield 4 people

Number Of Ingredients 17

CHICKEN
1-1/2 tsp. chopped garlic
1/2 jalapeno, seeded and chopped
1 tsp. oregano
1 large shallot, chopped
1/2 cup chopped cilantro, loosely packed
3 Tbsp. oil
1 tsp. salt
4 large skinless, boneless chicken breast halves
PINEAPPLE SALSA
1-1/2 cups diced pineapple
3 Tbsp. finely diced red onion
1/2 tsp. minced jalapeno
salt & pepper to taste
2 Tbsp. minced cilantro leaves
2 Tbsp. cilantro leaves for garnish
4 lime wedges, for garnish

Steps:

CHICKEN Blend garlic, jalapeno, oregano, shallot, cilantro, oil and salt in food processor or blender. Put chicken breasts in resealable plastic bag and add garlic mixture. Seal tightly and rub bag to thoroughly coat breasts with mixture. Put bag inside another resealable plastic bag, seal tightly and freeze up to 1 month. * Thaw chicken in refrigerator several hours or overnight. When thawed, add lime juice. Let rest 1/2 hour at room temp. before grilling. PINEAPPLE SALSA Combine pineapple onion,jalapeno and salt & pepper in bowl and set aside. Just before using salsa, add 2 Tbsp. minced cilantro, adjust seasonings and stir well. Grill or broil chicken on both sides until just cooked through (do not overcook), about 6 min. per side, depending on heat of grill and thickness of chicken. Serve hot or at room temperature, topped with pineapple salsa, evenly divided. Garnish with remaining 2 Tbsp. cilantro and lime wedges. 318 calories per serving *I got this recipe out of the LA Times. It works best if you follow the directions and freeze the chicken as directed; I have tried making it all on the same day and it is not the same.