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Pineapple Grilled Chicken and Skillet Rainbow Carrots

Chef Brooks grills up a perfect summer dish!
Pineapple Grilled Chicken & Skillet Rainbow Carrots

Pineapple Grilled Chicken
Ingredients
4 Tyson® All Natural Chicken Breasts, pounded
¼ cup Weber® Bold Chipotle Seasoning
1 pineapple, peeled, sliced & cored

Make
•Preheat grill.
•Pound Tyson® All Natural Chicken Breasts between two sheets of plastic wrap (or in Ziploc® bags) until chicken breasts are twice their size.
•Sprinkle chicken breasts on both sides thoroughly with Weber® Bold Chipotle Seasoning.
•Cook chicken on the grill for about 3-4 minutes per side. Turn chicken often until it reaches an internal temperature of 170⁰F. (Note: pounded chicken breasts will cook quickly.) Remove chicken.
•Place pineapple on the grill and cook all sides for about 2 minutes per side, or until it has grill marks.
•Serve pineapple on top of chicken breasts.

Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

Skillet Rainbow Carrots
Ingredients
2 tablespoons oil
1 shallot bulb, cleaned & chopped
2 garlic cloves, chopped
1 purple carrot, peeled & cut like fries
1 golden carrots, peeled & cut like fries
1 small orange carrots, peeled & cut like fries

Make
•Place an iron skillet on the grill.
• Add oil and cook for about 4 minutes.
•Add shallot bulb and garlic and continue to cook for about 1 minute, then add carrots and cook until soft.
•Serve as side with pineapple chicken.
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