Ingredients
1/4 cup unsweetened orange juice
2 tablespoons unsweetened pineapple juice (fresh is best!)
1 teaspoon minced fresh cilantro
1/4 tsp salt
4 (4-oz) skinned, boned chicken breast halves (I used skinless
boneless and they worked fine)
3/4 cup finely chopped pineapple (again, go fresh!)
1 tablespoon plus 1 tsp finely chopped sweet red pepper
1 1/2 tsp minced fresh cilantro
1 1/2 tsp white wine vinegar
1 tsp unsweetened orange juice
1 tsp seeded, finely chopped jalapeno pepper
cooking spray
1/2 tsp pepper
Note: If you don't like it too hot use half of the jalapeno- chop it VERY fine! Marinate the chicken at least 2 hours..
Combine first 4 ingredients in a shallow dish, and stir well. Add chicken, turning to coat. Cover and marinate in refrigerator 2 hours, turning occasionally.
Combine pineapple and next 5 ingredients; stir well. Cover and let stand at room temperature 2 hours.
Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat; set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 - 400 degrees). Sprinkle 1/2 tsp pepper over chicken. Place chicken on rack; grill, covered, 5 minutes on each side, basting with reserved marinade.
To serve, top each chicken breast w/3 tbsp. pineapple mixture.
