Grilled Pineapple Chicken
6 boneless, skinless chicken breasts, rinsed and patted dry
1/2 cup crushed pineapple, Dole
1/4 cup champagne vinaigrette, Girard’s
3/4 cup olive oil
1/2 cup pineapple juice, Dole
1/4 cup pineapple tequila, Jose Cuervo
1/4 cup finely chopped fresh mint
Vegetable Oil for grill grate
Fresh mint springs (optional)
Pineapple slices, Dole (optional)
1. Place chicken breasts in large zip-top plastic bag. Add crushed pineapple, champagne vinaigrette, oil, Pineapple juice, tequila, and chopped mint to the bag. Massage bag to mix thoroughly. Marinate in refrigerator for 1 to 4 hours.
2. Preheat grill to medium - high. Carefully oil grate just prior to cooking. Place chicken breast on grate and grill for 4 to 6 minutes per side. Remove from grate and place on serving platter. Garnish with fresh mint springs and pineapples slices (optional).
Pomegranate Margarita Martini
*Serves 4 (or just two big drinkers!)
2 cups of Jose Cuervo Golden Margarita Mix
1/4 cup of pomegranate juice
1/4 cup Jose Cuervo Tequila Gold
1 lime, juiced
crushed Ice
Garnish: lime zest curl
In a large cocktail shaker filled with crushed ice add all the ingredients and shake vigorously. Stain into chilled martini glasses, and garnish.
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