Chicken Caribbean Recipe
Ingredients
| 1/2 cup frozen pineapple juice concentrate, thawed | ||
| Lime juice | 1/3 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Ground red pepper | 1/4 Teaspoon | |
| 6 boneless skinless chicken breast halves | ||
| Salt | To Taste | |
Directions
Combine pineapple juice concentrate, lime juice, brown sugar, soy sauce, water, molasses and ground red pepper in a shallow glass dish or large heavy plastic bag until sugar is dissolved.
Add chicken; cover dish or close bag.
Marinate in refrigerator up to 6 hours, turning once.
Remove chicken from marinade; pour marinade into a saucepan.
Cook marinade at a low boil until reduced to about 1/2 cup and it has a syrup like consistency, stirring often.
Season chicken with salt.
Oil hot grid to help prevent sticking.
Grill chicken, on a covered grill, over medium Kingsford briquets, 10 to 15 minutes until chicken is cooked through, turning one or twice.
Baste with glaze 3 or 4 times during cooking.
Add chicken; cover dish or close bag.
Marinate in refrigerator up to 6 hours, turning once.
Remove chicken from marinade; pour marinade into a saucepan.
Cook marinade at a low boil until reduced to about 1/2 cup and it has a syrup like consistency, stirring often.
Season chicken with salt.
Oil hot grid to help prevent sticking.
Grill chicken, on a covered grill, over medium Kingsford briquets, 10 to 15 minutes until chicken is cooked through, turning one or twice.
Baste with glaze 3 or 4 times during cooking.
Chef
