CARIBBEAN LIME CHICKEN WITH GRILLED PINEAPPLE

CARIBBEAN LIME CHICKEN WITH GRILLED PINEAPPLE image

Yield 4 servings

Number Of Ingredients 9

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4 boneless, skinless chicken breast halves (about 1 pound total)
1/2 cup lime juice (about 4 limes)
1/2 red bell pepper, seeded and diced (or one 4-ounce jar diced red pimientos, drained)
1 tsp minced garlic
1 tsp freshly ground black pepper
1 10-ounce can sliced pineapple in juice, juice reserved
2 kiwi fruits, peeled and sliced (optional)
1 tbsp honey
1 to 2 cups hot cooked white rice

Steps:

1. Place each chicken breast between two slices of waxed paper and flatten with a mallet or the bottom of a heavy pot to about half of its original thickness. Arrange all of the chicken in a lightly greased 9 x 13-inch baking dish. In a small bowl, mix together the lime juice, bell pepper, garlic, black pepper, and juice from the pineapple. Pour over the chicken. Cover and marinate in the fridge for at least 4 hours or overnight, turning once. 2. Preheat the broiler and set the rack so that the top of your pan will be 6 inches from the heat source. 3. If necessary, spoon off and discard enough of the marinade so that the tops of the chicken pieces are exposed. Arrange the pineapple and kiwi slices on top of the chicken. In a small bowl, mix together the honey with 1 tbsp water and microwave for 10 - 15 seconds, until the honey is dissolved in the water. Pour the honey glaze evenly over the chicken and fruit. 4. Broil for 15 - 20 minutes, or until the chicken is cooked through, basting occasionally to prevent burning. If the top browns too rapidly, move the pan to a lower rack. 5. Divide the rice among four plates. Cut each chicken breast in half and serve the chicken on top of the rice. Spoon additional pan drippings over the top as desired.