Brandon found this recipe online here and we just had to try this for our Easter dinner this year. I followed this recipe, except that I used melted coconut oil instead of olive oil and I doubled the recipe for the lime/oil mixture. I also used fresh chocolate mint leaves from my garden. Brandon also grilled some fresh yellow squash to serve with it. I really think that a coconut rice would have made this meal PERFECT. We will definitely try this one again.
Mojito-Rubbed Chicken With Grilled Pineapples
Read more: Mojito-Rubbed Chicken with Grilled Pineapple Recipe - Good Housekeeping
Mojito-Rubbed Chicken With Grilled Pineapples
Ingredients:
- 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
- 2 limes
- 1 tablespoon(s) olive oil
- 1 medium (3 1/2 pounds) pineapple, peeled and cut into 1/2-inch-thick slices
- 1/4 cup(s) loosely packed fresh mint leaves, chopped
- Salt and pepper
Directions:
- Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
- Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
- From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl. Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, turning over once.
- Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve chicken with pineapple and lime wedges.
Read more: Mojito-Rubbed Chicken with Grilled Pineapple Recipe - Good Housekeeping
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