Life, Love and the Pursuit of Food and Wine: Grilled Mojo Chicken and Pineapple

It is a tradition in our house that friday night is Sushi Date Night. We have gone to the same sushi restaurant MOST Fridays since the Fall of 2008. This past saturday, however, we met my best friend and her husband (and new baby!) for Japanese, so Friday night I decided I would cook in.

Lucas really enjoyed this recipe, and I really enjoyed making it.

Grilled Mojo Chicken and Pineapple (From Woman's Day Magazine)

(Please note that while it only takes about 5 minutes of "active time", the chicken will need to marinate prior to grilling for at least 2 hours)

What you will need

Five slices of fresh pineapple (cut about 3/4 inches thick).
1/2 Cup Mojo Criollo Marinade
1 Tbsp Oil (this is to rub on the pineapple before grilling and the grill)
4 boneless. skinless chicken breast halves

What to do:

Chop 1 slice of the pineapple and process it in a blender with the Mojo Criollo Marinade until smooth. Remove and reserve approx. 2 Tbsp of the mixture. Pour the remaining mixture into a large zip top bag; add chicken and turn in bag to coat. Refrigerate in marinade at least 2 hours. (I poked a few holes in the chicken breast to allow the mixture to seep in.)
Heat outdoor grill or indoor electric grill. Brush grill (if necessary) and pineapple slices with oil.
Remove chicken from the bag and discard the bag with the marinage
Grill chicken 10 minutes on grill (if it is a one sided grill, grill 5 minutes per side). Add pineapple to grill.Grill them both, turning pineapple once (approx. 3 minutes, or until chicken is cooked through and pineapple is lightly charred).

Slice the chicken; drizzle with the reserved 2 tbsp marinade. Serve with the grilled pineapple and garnish with chopped cilantro, if desired.

-- Recommended to be served with black beans and plantain chips.

I served this with a sauted spinach, tomato and scallion salad in olive oil because I didn't have black beans in the house and had some left over ingredients for the salad.