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4 servings
suggest servings
| 4 | each | chicken breast halves, boneless and skinless | skinned and boned |
| 1 | x | salt and black pepper | to taste |
| 1/2 | medium | sweet red bell pepper | |
| 1 | cup | pineapple, fresh | crushed, in juice, or, 1 c fresh pineapple cubes |
| 1/2 | cup | scallions, spring or green onions | thinly sliced , plus 1 tablespoon |
| 2 | tablespoons | cilantro | fresh, or, 2 tb chopped fresh parsley plus, sprigs to garnish |
Light a medium-hot fire in a BBQ grill.
Pound the chicken breasts slightly to flatten evenly.
Season lightly with salt and pepper.
Finely dice the red pepper.
In a medium bowl, stir together the pinepple with its juice.
Season with salt and generously with pepper to taste.
Let stand at room temperature while you cook the chicken.
On an oiled grill rack, grill the chicken a total of about 8 minutes, turning 2 or 3 times, until the chicken is nicely browned on the outside and white but still moist in the center.
Serve the chicken topped with a generous spoonful of Garnish with the remaining green onion slices and sprigs of pineapple salsa.
Garnish with the remaining green onion slices and prigs of cilantro.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 66mg | 3% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 27.0g | 54% |
| Vitamin A | 12% | Vitamin C | 36% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Wow! This was my first time making a cake from scratch, and boy and I glad I came across this recipe. Moist and rich I used cane sugar and added honey, and the resulting flavor was so unique and yummy! I paired it with chocolate-coconut frosting. HIGHLY RECOMMEND!
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