I put a Hawaiian twist to classic chimichurri thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. -Naylet LaRochelle, Miami, Florida
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.
- For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.
- Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some of the teriyaki mixture during the last 4 minutes.
- Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.
- Yield: 4 servings.
- Editor's Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
- Originally published as Grilled Pineapple Chimichurri Chicken in Simple & Delicious
- April/May 2017
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