Classic chimichurri gets a Hawaiian twist thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida
Grilled Pineapple Chimichurri Chicken
Grilled Pineapple Chimichurri Chicken
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
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
Directions
- Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.
- 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.
- 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.
- Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.
Nutrition Facts
1 chicken breast half with about 1/4 cup sauce : 428 calories, 24g fat (3g saturated fat), 94mg cholesterol, 686mg sodium, 19g carbohydrate (13g sugars, 2g fiber), 37g protein.
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