1/2 cup lime juice
1/8 cup canola oil
4 Tbsp. raw sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground ginger
4 boneless, skinless chicken breasts
8 pineapple rings, from canned and drained of juice
In a small bowl combine lime juice, canola oil, raw sugar, salt, cumin and ginger and using a whisk, mix ingredients well into a marinade.
Place chicken breasts in a large plastic ziplock bag with the marinade. Seal bag, turn to coat and refrigerate 60 minutes, turning bag once after 30 minutes.
Preheat grill and grill chicken breasts, turning once, until chicken is cooked thoroughly. Grill pineapple wedges, turning once on the grill and twice each side to make “hatch” grill marks.
Serve each chicken breast with 2 pineapple wedges.
Karen’s Note: This recipe is great served with a side of potatoes and a side salad or any green vegetable side dish.
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