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Chicken Caribbean Recipe
|Frozen pineapple juice concentrate||1⁄2 Cup (8 tbs), thawed|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Boneless, skinless chicken breast halves||6|
Calories 446 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 0.87 g4.3%
Trans Fat 0.1 g
Cholesterol 149.6 mg
Sodium 1178.7 mg49.1%
Total Carbohydrates 41 g13.5%
Dietary Fiber 0.42 g1.7%
Sugars 34.4 g
Protein 61 g121.9%
Vitamin A 3.3% Vitamin C 25.1%
Calcium 9.6% Iron 19.4%
*Based on a 2000 Calorie diet
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.