You are here

Chicken Caribbean

chef.jackson's picture
  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

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: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

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 mg49.9%

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

Chicken Caribbean Recipe