HAWAIIAN CHICKEN

In the language of ancient Perú yanuq meant hearth, home...

HAWAIIAN CHICKEN

Ingredients :

¼ cup orange juice, unsweetened (for the marinade)

2 tablespoons pineapple juice, unsweetened

1 teaspoon cilantro, finely chopped (for the marinade)

Salt (for the marinade)

4 chicken breast halves, skinned and boned

¾ cup fresh pineapple, chopped

Pepper

1 ½ teaspoon cilantro ((for the chopped pineapple)

1 ½ teaspoon white wine vinegar

1 teaspoon orange juice, unsweetened (for the chopped pineapple)

1 teaspoon Ají amarillo fresco / Fresh yellow aji (chili)

Vegetable cooking spray

Preparation:

Combine orange juice with pineapple juice, cilantro and salt. Add chicken, cover and marinate in the refrigerator for 2 hours, turning chicken occasionally.

Combine chopped pineapple with cilantro, vinegar, orange juice and chili in a bowl and let stand for 2 hours at room temperature.

Remove the chicken from the marinade reserving the marinade.

Pour chicken marinade in a small saucepan and bring to a boil. Remove from fire and set aside.

Coat grill rack or skillet with cooking spray. Place chicken on grill or skillet over medium high heat on both sides (approximately 6 – 7 minutes per side), basting with the reserved marinade.

Serve chicken on a dish and top with 3 tablespoons pineapple mixture.

4 servings

Serving Size: 1 chicken breast half and 3 tablespoons sauce

Calories: 175