Grilled Hawaiian Chicken

Course : Grilling
Serves: 4
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1/2 teaspoon pepper
1 teaspoon unsweetened orange juice
1 1/2 teaspoons white wine vinegar
2 tablespoons minced cilantro leaves
1 medium jalapeno pepper -- seeded and chopped
2 tablespoons chopped red bell pepper
3/4 cup finely chopped pineapple
4 pieces chicken breast -- (4 oz) halves -- skinned
1/4 teaspoon salt
1 teaspoon minced cilantro leaves
2 tablespoons unsweetened pineapple juice
1/4 cup unsweetened orange juice

Preparation / Directions:

Pineapple leaves Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning and basting frequently with reserved marinade. To serve, top each breast with 3 tablespoons pineapple mixture. Garnish with pineapple leaves.

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