Caribbean Chicken Grill with Pineapple Salad

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Caribbean Chicken Grill with Pineapple Salad Preparation time: 15 minutesMarinating time: 30 minutes-1 hourTotal time: 10-15 minutesServes 4Ingredients1 (8 oz.) can pineapple tidbits or chunks1/4 cup CRISCO Oil2 tablespoons lime juice1 clove garlic, minced1/4 teaspoon crushed red pepper flakes1 teaspoon sugar4 boneless, skinless chicken breast halves1/4 cup diced red bell pepper1/4 cup diced red onion1 small jalapeno pepper, minced2 tablespoons chopped cilantroSalt and pepper to tastePreparation:Drain pineapple juice into a 1 cup measure. Add Crisco Oil, lime juice, garlic, red pepper flakes and sugar; mix well.Place chicken in a large zippered plastic bag or glass utility dish. Pour all but 1 tablespoon of marinade over chicken. Cover and refrigerate chicken for 30 minutes to 1 hour.Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell pepper, red onion, jalapeño, cilantro and reserved 1 tablespoon of marinade. Toss well and season with salt and pepper to taste.Heat grill to medium. Remove chicken from marinade; season with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through. Serve with pineapple salad.Recipe from Crisco.com

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