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Categories:
chicken breasts soy sauce olive oil chili sauce pineapple juice garlic green onions black pepper chicken seasoning green pepper sweet onion olive oil pepper chicken seasoning pineapple butter dark rum brown sugar pineapple juice cinnamon
Viewed: 65 - Published at: 7 years agoIngredients
- 4 -6 boneless skinless chicken breasts
- 13 cup soy sauce
- 14 cup olive oil
- 2 tablespoons chili sauce
- 14 cup pineapple juice
- 2 garlic cloves, crushed
- 2 green onions, chopped large
- 12 teaspoon black pepper
- 12 teaspoon Montreal chicken seasoning
- 1 green pepper
- 1 sweet onion
- 2 tablespoons olive oil
- 14 teaspoon pepper
- 14 teaspoon Montreal chicken seasoning
- 1 pineapple
- 14 cup butter
- 14 cup dark rum
- 13 cup dark brown sugar
- 14 cup pineapple juice
- 1 dash cinnamon
Method
- Cut the chicken into large chunks.
- Add the soy sauce, olive oil, chili sauce, garlic, green onions, black pepper and montery chicken seasoning.
- Marinate in the refrigerator for at least 2 hours.
- The longer the better.
- In the meantime, make the rum sauce for the pineapple.
- In a sauce pan melt the butter, rum, sugar and pineapple juice.
- Add the cinnamon.
- Simmer over very low heat for 30-45 minutes until thick and syrupy.
- Watch carefully during the last 15 minutes so it doesnt get too thick.
- Keep warm until ready for use.
- Cut the pepper and onion into large pieces.
- Toss the veggies with the 2 tablespoons oil, pepper and chicken seasoning.
- Thread onto skewers with the chicken.
- Peel and core the pineapple.
- You can either lay the pineapple directly on the grill, or thread onto skewers.
- Before grilling baste with the rum sauce.
- Grill the pineapple, veggies and chicken until the chicken is cooked through.
- Baste the pineapple with the rum sauce while cooking and again after you remove it from the grill.
