Southwestern Pineapple and Chicken
Nutritional breakdown
| Energy: | 230 Kcals |
| Protein: | 32.6g |
| Total carbohydrate: | 14.2g |
| Of which sugars: | 13.9g |
| Total fat: | 5.5g |
| Of which saturates: | 1g |
| Fibre: | 0.6g |
| Salt: | 0.2g |
Ingredients
567g can DOLE® Pineapple slices
15ml (1tbsp) lime juice
15ml (1tbsp) vegetable oil
1½ tsp chili powder
½ tsp dried oregano leaves, crushed
1 garlic clove, finely chopped
5 boneless, skinless chicken breast halves
Instructions
Drain pineapple; reserve 120 ml (4floz)
Combine reserved pineapple juice, lime juice, oil, chili powder, oregano and garlic in a bowl. Add chicken, cover and marinate for 15 minutes in refrigerator.
Grill chicken and pineapple, brushing occasionally with reserved marinade, for 5 to 8 minutes on each side or until chicken is no longer pink in centre and pineapple is lightly browned. Discard any remaining marinade.
Southwestern Pineapple and Fish: Substitute 900g (2lbs) fish steaks such as halibut, swordfish or sea bass for chicken. Prepare recipe as directed except grill 8 to 10 minutes on each side or until fish flakes with a fork.
