Sizzling Summer Treat: Tropical Chicken

Create an island oasis in your kitchen with this grilled chicken recipe.

By Barbara Annino
August/September 2005
Lemony Asparagus
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Tropical Chicken and Lemony Asparagus
Photo By Dawna Edwards
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Serves 4

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Pineapple sage is one of my favorite garden herbs. Island fragrance floats off the leaves of this plant, intoxicating the senses. In early fall, when the rest of the garden is drifting into slumber, this 6-foot-tall herb ignites the sky with a lipstick-red flower that’s just as tasty and heady as its leaves.

  • 4 chicken breasts, cut into 1-inch chunks
  • 20-ounce can pineapple chunks in juice
  • 1/4 cup brown sugar
  • 1/4 cup dark rum
  • 2 sprigs cinnamon basil, chopped, stems removed
  • 2 red peppers, cut into chunks
  • 12 large pineapple sage leaves, torn in half
  • Skewers
  • 1 handful pineapple sage flowers

1. Wash chicken and pat dry with a paper towel. Set aside. Reserving juice, drain pineapple chunks. Set aside. Mix pineapple juice, brown sugar, rum and basil in a medium-sized glass bowl. Place chicken in mixture and marinate for at least 30 minutes. Thread chicken, pineapple chunks, red peppers and pineapple sage leaves onto skewers, alternating ingredients.

2. Place skewers on prepared grill, away from direct heat. Grill for 5 to 6 minutes per side, basting with marinade. Garnish with pineapple sage flowers.

Click here for the original article, Sizzling Summer Treat: Herbs on the Grill.


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