Wine Making

Grilled Hawaiian Chicken




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1/4 c Unsweetened orange juice 2 tb Chopped red bell pepper 2

tb Unsweetened pineapple juice 1 Jalapeno pepper, seeded and 1

ts Minced cilantro leaves -chopped 1/4 ts Salt 2 tb Minced

cilantro leaves 4 (4 oz) chicken breast 1 1/2 ts White wine

vinegar -halves, skinned 1 ts Unsweetened orange juice 3/4 c

Finely chopped pineapple 1/2 ts Pepper Serves 4 Pineapple leaves

Combine first 4 ingredients in a shallow dish; mix well. Add

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chicken, turning to coat. Cover and refrigerate chicken for

several hours, turning occasionally. Combine pineapple, bell

pepper, jalapeno, cilantro, vinegar, and orange juice in a small

bowl; mix well. Let mixture stand at room temperature for 2

hours. Remove chicken from dish, reserving marinade. Sprinkle

chicken with pepper. Grill chicken 4 to 5 inches from coals 15

minutes or until done. Turning and basting frequently with

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reserved marinade. To serve, top each breast with 3 tablespoons

pineapple mixture. Garnish with pineapple leaves.



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