Tropical Grilled Chicken

This chicken recipe is deliciously moist.  We used cutlets (by accident) instead of chicken breasts.  Cutlets are fine, they cook faster, but are also thinner than a breast.  Use what works for you.

Tropical Grilled Chicken

8 oz. pineapple juice

2 jalapenos, seeded and finely minced

1 green onion, finely minced

2 T honey

1/4 c dark rum

Whisk everything together in a bowl and add the chicken to marinate for about 10 minutes.  Since there is pineapple juice in the marinade, you don’t want to leave the chicken too long or it will get “mealy”.

Place on a very hot grill and allow to cook about 5 minutes per side or until done.  Remove and serve with a fresh green salad and some grilled fruit.  I grilled some cherries, plums, peaches, and apricots.