Pineapple juice, honey and red wine vinegar add flavor to the basting sauce for grilled chicken that is served with a kicked-up pineapple salsa.
cost per recipe: $7.98
The price is determined by the national average.
jar (16 ounces) Pace® Chunky Salsa
cup diced fresh pineapple (reserve the juice released from dicing- about 1 tablespoon)
tablespoons chopped cilantro
tablespoon red wine vinegar
tablespoon olive oil
pounds skinless, boneless chicken breast halves
Stir the salsa, pineapple and cilantro in a medium bowl. In a small bowl, stir the reserved pineapple juice, honey, vinegar and oil.
Season the chicken as desired. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning once and basting frequently with the pineapple juice mixture. Discard any remaining pineapple juice mixture.
Serve the chicken with the pineapple salsa.