Name: Grilled Pineapple Chimichurri Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 small sweet red pepper, stemmed and seeded -; 2 slices fresh pineapple (1/2 inch) -; 2/3 cup fresh cilantro leaves -; 2/3 cup parsley sprigs (stems removed) -; 4 teaspoons lime juice -; 1/4 cup canola oil -; 1/4 cup island teriyaki sauce -; 1 tablespoon minced fresh gingerroot -; 4 boneless skinless chicken breast halves (6 ounces each) -; Hot cooked couscous, optional -; 2 green onions, sliced -; 1/4 cup chopped macadamia nuts, toasted -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Pineapple Chimichurri Chicken

1. 1/2 small sweet red pepper, stemmed and seeded -

2. 2 slices fresh pineapple (1/2 inch) -

3. 2/3 cup fresh cilantro leaves -

4. 2/3 cup parsley sprigs (stems removed) -

5. 4 teaspoons lime juice -

6. 1/4 cup canola oil -

7. 1/4 cup island teriyaki sauce -

8. 1 tablespoon minced fresh gingerroot -

9. 4 boneless skinless chicken breast halves (6 ounces each) -

10. Hot cooked couscous, optional -

11. 2 green onions, sliced -

12. 1/4 cup chopped macadamia nuts, toasted -

How to cook deliciously - Grilled Pineapple Chimichurri Chicken

1. Stage

Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.

2. Stage

For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.

3. Stage

Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some teriyaki mixture during the last 4 minutes.

4. Stage

Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.