Need pineapple rum chicken recipe from May issue

[butterfly73]

Please help me! I left my magazine at my boyfriend's house and would like to make this recipe for my dad on Sunday (before I'll have a chance to pick up the magazine). Could someone please post it? I tried to search on the Web site but no luck.

Thanks!
Colleen

[valchemist]

* Exported from MasterCook *

Rum-Marinated Chicken Breasts with Pineapple Relish

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
chicken:
1/2 C. dark rum
1/4 C. barbecue sauce
3 Tbs. fresh lime juice
1 Tbs. Caribbean hot sauce (such as Pickapeppa
Sauce)
1 tsp. sea salt or kosher salt
2 tsp. vegetable oil
4 bone-in chicken breast halves (I used -- (8-0z)
boneless/skinless)
relish:
1 small pineapple -- peeled, cored, and
cut into 1/2 inch rings
Cooking spray
1/2 C. finely chopped red bell pepper
1 tsp. grated lime zest
2 TBS fresh lime juice
1 tsp dark rum
1/4 tsp Carribbean hot sauce
1/8 tsp. sea salt or kosher salt
4 lime wedges

1. To prepare chicken, combine first 6 ingredients in large zip top plastic bag. Add chicken to bag; seal. Marinate in refridgerator for 1 to 2 hours, tirning occassionally. Remove chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temp. for 10 minutes. Strain through a seive into a bowl; discard solids. Set marinade aside.
2. Prepare grill to medium heat.
3. To prepare relish, place pineapple on grill rack that has been coated with cooking spray; grill 3 minutes on each side, or until soft and browned around the edge. Cool slightly, chop. Combine, pineapple, bell pepper, and next 5 ingredients (pepper thorough salt); set aside.
4. Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occassionally. Remove and discard skin.
5. Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle marinade over chicken. Serve chicken with relish and lime wedges.
Yield: 4 servings (serving size: 1 chicken breast, 1/2 cup relish, 2 tablespoons sauce, and 1 lime wedge).

I also let the marinade reduce at the end. I kept it at a gentle boil for a good 10 minutes, until it was reduced by about half. We only used a teaspoon or two for drizzling- and I liked the consistency better.


Source:
"Cooking Light, May 2003"


NOTES : yield 4 servings (serving size: 1 chicken breast half, 1/2 cup relish, 2 tbsp sauce)

288 cal, 4.5 g fat, 1.9 g fiber
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0