Find out how delicious organic eating can be with this tropical-inspired dish.
Ingredients
- 1 medium organic pineapple peeled, cored, and coarsely chopped
- 1 medium organic jalapeño pepper seeded and finely chopped
- 1 teaspoon organic garlic minced
- 1 cup organic orange juice
- ½ cup organic lime juice
- 3 tablespoons soy sauce
- 2 tablespoons fresh organic cilantro chopped
- 2 tablespoons fresh organic basil chopped
- 1 tablespoon ground black pepper
- 1 teaspoon organic orange peel grated
- 1 teaspoon organic lime peel grated
- 5 large skinless, boneless organic chicken breasts halved
- 3 tablespoons organic honey
- 2 tablespoons organic butter
Servings:
Instructions
- Puree pineapple, jalapeño, and garlic in a blender until almost smooth. Pour pineapple puree into a large glass baking dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel, and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours, turning often.
- Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer ⅓ cup marinade to a small bowl and whisk in honey. Boil remaining marinade for about 15 minutes, until reduced to 1 ½ cups sauce. Whisk in butter.
- Prepare a grill or fry pan over medium-high heat. Brush the grill or pan with oil. Cook chicken, turning and basting often, with reserved honey marinade for about 10 minutes. Chicken should have an internal temperature of 165° F.
- Transfer the chicken to a platter. Enjoy!
