It originally is called a Mojito rubbed Grilled Chicken with Pineapple but I do not like mint so I went with cilantro. I love cilantro so I just knew this one would be a winner.
It was tasty for sure, but the cilantro really did not come through for me and the chicken was a little too dry for my tastes. I may have to try something different next time because like I said, I love cilantro.
Cilantro or Mojito Rubbed Chicken with Pineapple
4 1 1/2 pounds medium skinless, boneless chicken-breast halves
1 tablespoon(s) olive oil
1 3 1/2 pounds medium peeled and cut into 1/2-inch-thick slices pineapple
0.25 cup(s) chopped loosely packed fresh mint leaves
Salt and pepper
Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside.
In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl.
Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, turning over once.
Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once.
Serve chicken with pineapple and lime wedges.
Disclosure: I am one of 10 Brand Ambassadors in the George Foreman Knock out the Fat Weight Loss Challenge. I was sent a George Foreman Grill for my participation in this challenge and will be compensated for my time at the end of the 90 day challenge. HOWEVER, ALL opinions expressed in this post are 100% my own