Recipe of the Week

Grilled Pineapple Chimichurri Chicken

Yields: 4 servings

Total Time: 30 mins

Classic chimichurri gets a Hawaiian twist thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper.

Ingredients

• 1/2 small sweet red pepper, stemmed and seeded

• 2 slices fresh pineapple (1/2 inch)

• 2/3 cup fresh cilantro leaves

• 2/3 cup parsley sprigs (stems removed)

• 4 teaspoons lime juice

• 1/4 cup canola oil

• 1/4 cup island teriyaki sauce

• 1 tablespoon minced fresh

  gingerroot

• 4 boneless skinless chicken breast halves (6 ounces each)

• Hot cooked couscous, optional

• 2 green onions, sliced

• 1/4 cup chopped macadamia nuts, toasted

Instructions

• Place pepper and pineapple on an oiled grill rack over medium heat; grill, covered, until lightly browned, 3-4 minutes per side.

• For chimichurri, place cilantro, parsley and lime juice in a food processor; pulse until herbs are finely chopped. Continue processing while slowly adding oil. Chop grilled pepper and pineapple; stir into herb mixture.

• Mix teriyaki sauce and ginger. Place chicken on an oiled grill rack over medium heat; grill, covered, until a thermometer reads 165°, 5-7 minutes per side. Brush with some teriyaki mixture during the last 4 minutes.

• Brush chicken with remaining teriyaki mixture before serving. If desired, serve with couscous. Top with chimichurri, green onions and macadamia nuts.

Nutrition

1 chicken breast half with about 1/4 cup sauce : 428 calories, 24g fat (3g saturated fat), 94mg cholesterol, 686mg sodium, 19g carbohydrate (13g sugars, 2g fiber), 37g protein.