Grilled Pineapple Chimichurri Chicken
I put a Hawaiian twist to classic chimichurri thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup canola oil
- 4 teaspoons lime juice
- 2 green onions sliced
- 4 ounces each)
- 1 tablespoon minced fresh gingerroot
- 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)
- 1/4 cup island teriyaki sauce
- hot cooked couscous optional
- 1/4 cup chopped macadamia nuts toasted
- Carbohydrate 2.72838333265412 g
- Cholesterol 0 mg
- Fat 20.3351291784959 g
- Fiber 1.13941664976877 g
- Protein 0.94592499996612 g
- Saturated Fat 2.02237833420433 g
- Serving Size 1 1 servings. (75g)
- Sodium 3.150833333172 mg
- Sugar 1.58896668288535 g
- Trans Fat 0.476692916808195 g
- Calories 190 calories
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 165degrees, 5-7 minutes per side. Brush with some of the 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.
