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Prep Time

Prep Time

15 min

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Total Time

5 hr

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Calories per serving

445

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Servings

4

Ingredients (13)
  • 1/2 cup DOLE Pineapple Juice
  • 1/2 cup soy sauce
  • 3 tablespoons fresh DOLE Cilantro, chopped
  • 3 tablespoons DOLE Red Onion, chopped
  • 1 teaspoon fresh lime juice
  • 1/4 cup Oriental dark sesame oil
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1-1/2 tablespoons garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 1 can (8 oz.) DOLE Pineapple Chunks, halved and drained
Directions
  1. Mix together pineapple juice, soy sauce, oils, honey, garlic, ginger and black pepper in large glass measuring cup. 
  2. Place chicken in resealable bag, add pineapple-soy mixture, seal and turn to coat chicken. Place in a dish in case of drips. Refrigerate 4 hours or overnight.
  3. Heat outdoor grill to medium-high.
  4. Mix pineapple chunks, cilantro, onion and lime juice in medium serving bowl.  Cover and refrigerate until ready to serve.
  5. Grill chicken, turning once and basting often with glaze, 10 to 12 minutes until deep golden brown and no longer pink in thickest part. Transfer to a clean platter. Discard any remaining glaze.

  6. Serve chicken with the salsa.