Recipe by Crisco® Olive Oil
"Here's a complete meal with a tropical twist - chicken with a lime marinade and a spicy pineapple salad."
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1 (8 ounce) can
pineapple tidbits or chunks
crushed red pepper flakes
boneless, skinless chicken breast halves
diced red bell pepper
diced red onion
small jalapeno pepper, minced
Salt and pepper to taste
To be honest, I never tried the recipe "as is" so I'm not sure that I am qualified to give it a star rating... However, the dish that this recipe inspired was fabulous! We used a 1.25 lb swordfish steak instead of chicken; a can of pineapple rings instead of chunks (the large can, so extra juice, but only used about 3/4 of the juice in the marinade); 3 garlic cloves crushed into the marinade and the juice of one lime; olive oil instead of Crisco(R); we roasted a whole red pepper black, then peeled it and diced the entire thing into the salad; we grilled one small onion sliced and all the pineapple rings, then chopped the onion and all but 4 pineapple rings into chunks and put them in the salad (the reserved rings were eaten as snacks and used for garnish); We used one small serrano chile, roasted black, peeled, seeded, chopped into the salad. Then we served the fish with the salad relish on top on a plate with carribean baked black beans (added orange juice, garlic, cumin and honey mustard to the beans) and a wild rice/brown rice blend sauteed before adding cooking water, in olive oil with cumin and cinnamon until wild rice roasted, then added the remaining pineapple juice to the cooking water. We then garnished the plates with low-salt roasted peanuts and cilantro. Awesome tasting and visually beautiful meal. Fried plantains on the side would have been a lovely addition.
Sorry, but for me the pineapple salad just didn't work...too sweet. I won't make this again
This recipe is fantastic! I pretty much double the amount of the salsa...Extra spices, 2 cans pineapple, and used 1 green, orange, yellow and red pepper for extra flavor. I also omitted the sugar...Served it for a dinner party of 6, and it was a hit! Thank you!
This is wonderful! The only changes we made were to double the amount of pineapple (to allow for massive quantities of pre-dinner tasting)and set aside 2 Tbsp. of the marinade to add to the pineapple. Since the rain here in SoCal hasn't been conducive to grilling, the broiler worked just fine. Can't wait to try it on the grill!
I followed the recipe exactly....mostly. I did do like another reviewer suggested and reduced the marinade and then added about a tsp of corn starch to 1/4 cup orange juice and mixed it into the marinade. I loved the Pineapple Salad, which is really more like a pineapple salsa, my daughter and husband weren't fans, but my son was. I did pulse it a couple times in the food processor to break up the chunks. This will absolutely be on the menu in the future.
This was so yummy!!! We grilled the pineapple too and then served as tacos on warm corn tortillas and ice cold beer! A FAVORITE
Wow! This is so good! The only thing I did different was used fresh pineapple and added fresh mangoes to the pineapple salad. I served it with rice. Yummy!
These were wonderful! Tender and juicy...I marinated for about an hour. Next time I will marinate longer.
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Chicken Grill with Pineapple Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 301
** Calories from Fat: 153
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