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Grilled Pineapple Chimichurri Chicken

I put a Hawaiian twist to classic chimichurri thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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 of the 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.
Editor's Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
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.

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