The absolute best thing about our house is the ability to have dinners on the deck on a gorgeous evening. Tonight was one of those evenings. The trees still aren’t green in our view but the evening was perfect nonetheless. We fired up the grill too in order to make another new recipe from the “Southern Living Ultimate Quick and Easy Cookbook” that I checked out from our library (I’m going to have to purchase one of these as I’ve rechecked it now three times and I want to copy way too many of the recipes.)
Plan Ahead- Chicken and Pineapple need to marinade for 6-8 hours.
Place in a ziploc bag:
- 4 to 6 boneless, skinless chicken breasts (I like to prick my chicken with a fork to help the marinade ooze into the chicken a bit more)
- 3/4 cup of Lawry’s Santa Fe Chili Marinade with Lime and Garlic (the recipe calls for a lime and garlic marinade….this was the closest I could find!)
Seal the chicken in the ziploc bag and chill for 6 to 8 hours, turning occasionally.
Cut into fourths:
- one cored fresh pineapple
Place the pineapple into a ziploc bag and pour 1/4 cup of the marinade over the pineapple. Seal and chill for 6 to 8 hours.
Ready to Grill:
Remove the chicken from the marinade and discard the marinade.
Drain the pineapple.
Grill chicken 5 to 6 minutes on each side or until done.
Grill pineapple 2 to 3 minutes on each side.
Wash and prepare:
- 1 head of romaine lettuce, torn into bite-sized pieces
- 2 cups of strawberries, halved
- 1 cup of raspberries
Once the grilled items are cooked as needed, cut chicken into strips and the pineapple into bite-sized pieces.
Arrange the lettuce, chicken, and fruit into bowls.
You could toss the fruit with some of the marinade before adding to to the salad or just let each person add extra marinade as desired. We just added as desired as my girls don’t really care for dressing on their salad.
This was a great dinner and easy to prepare. Everyone left the table happy….even the extra child that joined us for dinner!