Pineapple Mojo Chicken With Tangy Avocado Cream

READY IN: 30mins
Recipe by Juenessa

First place winner of the 2006 Winning Taste Recipe Contest, sponsored by Pilgrims Pride and Gold Kist Farms. Recipe contributed by Lisa Grant.

Top Review by anme

I made this tonight for dinner since I had a lot of left over pineapple and pineapple juice. The marinade was very very good on the chicken, but I went lightly on the peppers. This was my first time eating and obviously preparing an avacado. I dont know if I really liked the avacado cream with the chicken. I ended up just eating the chicken by itself. Made this indoors with my imatation george forman grill. Will make again but subbing a diffrent sauce or omiting a sacue all together since the chicken is divine on its own.

Ingredients Nutrition

Directions

  1. Place chicken breasts in large non-metallic dish or resealable plastic bag.
  2. Place marinade ingredients in bowl and whisk until well combined.
  3. Reserve 1/4 cup marinade, cover and refrigerate.
  4. Pour remaining marinade over chicken, cover or seal bag and refrigerate at least 2 hours or up to 24 hours.
  5. Preheat grill and lightly coat grill rack with oil or cooking spray.
  6. To prepare Avocado Cream, place avocado in bowl and mash.
  7. Add juices, jalapeno peppers, sour cream and seasonings.
  8. Stir until combined and smooth.
  9. Cover and refrigerate.
  10. Remove chicken from marinade, drain and discard marinade.
  11. Place chicken on prepared grill about 4 to 6 inches from heat source.
  12. Grill about 7 minutes per side or until temperature on meat thermometer reaches 160ºF and juices run clear when pierced with fork.
  13. Baste occasionally with reserved 1/4 cup marinade during grilling.
  14. To serve, place chicken breasts on serving platter.
  15. Spoon Avocado Cream on each and garnish with a sprinkling of cilantro, if desired.
  16. **Cook time does not include marinating time of 2 to 24 hours.

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