Pineapple Chimichurri Grilled Chicken Recipe
Island rice, heirloom baby carrots, pineapple chimichurri, chili oil
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Ingredients
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For the Pineapple Chimichurri
For the Grilled Chicken
For the Island Rice
For the Heirloom Baby Carrots
For the Chili Oil
Method
For the Pineapple Chimichurri
- 1
Prepare the Chimichurri
In a medium bowl, combine the diced pineapple, chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, lemon juice, salt, black pepper, and red chili flakes. Mix well until all ingredients are combined. Set aside to let the flavors meld.
For the Grilled Chicken
- 2
Marinate the Chicken
In a large bowl, mix together the olive oil, salt, black pepper, and garlic powder. Add the chicken breasts and coat them in the marinade. Cover and refrigerate for at least 30 minutes.
- 3
For the Island Rice
- 4
Cook the Rice
In a medium saucepan, combine the long grain rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork before serving.
For the Heirloom Baby Carrots
- 5
Roast the Carrots
Preheat the oven to 400°F (200°C). Toss the heirloom baby carrots with olive oil, salt, black pepper, and honey on a baking sheet. Roast for 20-25 minutes, or until they are tender and slightly caramelized.
For the Chili Oil
- 6
Prepare the Chili Oil
In a small saucepan, heat the olive oil over low heat. Add the red chili flakes and simmer for about 5 minutes. Remove from heat and let it cool. Strain before using if desired.
