Monday, May 10, 2010

Clean Plate

Grilled Jerk Chicken with Pineapple and Red Pepper

Adapted from Runner’s World
By Casey Ann Francis

Ingredients:

1 red bell pepper, quartered
4 thick, fresh pineapple slices
canola oil
1 1/2 tbsp jerk seasoning
1 1/2 tbsp oil
1 1/2 lbs boneless, skinless chicken thighs

Directions:

Oil the grate and heat the grill to medium-high. Toss a quartered red bell pepper and 4 thick pineapple slices in a medium bowl with canola oil to coat. Remove and sprinkle bell pepper with salt. In the same bowl, combine 1 1/2 tablespoons jerk seasoning and 1 1/2 tablespoons oil. Add 4 large boneless, skinless chicken thighs (about 1 1/2 pounds) and toss to coat. Grill chicken, pepper, and pineapple about 10 minutes, turning once.


Click Here for related article worth reading by C.A. Francis

published in The Spirit Community Newswpapers
05.MAY.10