Pineapple Mojo Chicken With Tangy Avocado Cream

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

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves

• Marinade

• 1⁄2 cup  pineapple juice
• 1⁄2 cup  orange juice
• 3  tablespoons olive oil
• 1⁄4 cup  chopped fresh cilantro
• 1  tablespoon  minced garlic
• 2  tablespoons  minced  pickled jalapeno peppers
• 1  teaspoon ground cumin
• 1⁄8 teaspoon cayenne pepper

• Avocado Cream

• 1  ripe avocado, pitted and peeled
• 1  tablespoon lime juice
• 1  tablespoon  pineapple juice
• 1  tablespoon  minced  pickled jalapeno pepper
• 1⁄4 cup sour cream
• 1⁄4 teaspoon garlic powder
•  salt & freshly ground black pepper
• 3  tablespoons  chopped fresh cilantro, to garnish

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.