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Chicken Caribbean

chef.jackson's picture
Ingredients
  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
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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