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Ingredients:
6 med. Chicken Breast Halves, boneless
3 med. Limes
2 Tbsp. Olive Oil or Mac Nut Oil
1 med. Pineapple, peeled and cut into six slices
1/3 c. loosely packed fresh mint leaves, chopped
Salt and pepper or favorite spice grinder
Directions:
1. Prepare outdoor grill for direct grilling on medium.
2. Pound chicken to an even 1/2-inch thickness.
3. Grate 2 tsp. peel from limes and squeeze 4 tablespoons juice. Cut remaining into wedges; set aside. Combine oil, lime peel, and juice. Lightly brush pineapple with lime mixture; set aside remaining lime mixture in bowl. Place pineapple slices on hot grill rack on cook 10 minutes or until browned on both sides, turning over once.
4. Season chicken on both sides with grinder or salt and pepper. Stir mint into remaining lime mixture and pat onto both sides of chicken. Place chicken on hot grill and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning once. Serve chicken with pineapple and lime wedges.
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