Key West Grilled Chicken and Pineapple
3 to 4
- 4 boneless, skinless chicken breasts
- 1 cup lime juice
- 1/4 cup vegetable oil
- 6 tablespoons [turbinado-cane-sugar]
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 small fresh pineapple
In a small bowl, combine lime juice, vegetable oil, sugar, salt, cumin, and ginger.
Peel, core and slice the pineapple into 2-inch slices.
Place chicken breasts in a large plastic zipper bag. Add half the marinade.
In a separate zipper bag, add the pineapple slices and remaining half of marinade.
Seal both bags, turn to coat and refrigerate for 30 to 60 minutes.
Preheat grill and grill chicken breasts. Turn once until chicken is cooked through and reaches an internal temperature of 165° F.
Grill pineapple slices until heated throughout. Serve each chicken breast with 2 pineapple slices.
Always wash hands and contact surfaces thoroughly after handling raw poultry.