Cliff Bartlett
R.I.P. 5/17/2021
I saw this Weber recipe a week ago. I'm not a big boneless, skinless fan when it comes to my chicken but it sounded good and thought I'd give it a try. It's Pineapple-Glazed Chicken Breasts with Lemon-Jalapeno Rice. Sided it up with artichokes. Pretty good recipe and the jalapeno rice was outstanding.
Here are the ingredients for the chicken and the rice. I used Jasmine Rice.
A little oil and salt and pepper on the breasts.
While that sat for a few minutes I got a couple of garlic artichokes going. This is pretty much how we eat them any more.
Made up the jalapeno rice. Has lemon zest in it too. Might use two jalapenos next time.
This is the pineapple glaze for basting the chicken. Included Pineapple Preserves, chopped jalapeno, red pepper flakes and lemon juice. This is only half of the glaze. The other half you save and simmer some more with fresh pineapple chunks and use for a topping on the plated chicken.
On the grill over medium direct heat. Flipped about three times.
To the plate with the rice and artichokes.
Here are the ingredients for the chicken and the rice. I used Jasmine Rice.
A little oil and salt and pepper on the breasts.
While that sat for a few minutes I got a couple of garlic artichokes going. This is pretty much how we eat them any more.
Made up the jalapeno rice. Has lemon zest in it too. Might use two jalapenos next time.
This is the pineapple glaze for basting the chicken. Included Pineapple Preserves, chopped jalapeno, red pepper flakes and lemon juice. This is only half of the glaze. The other half you save and simmer some more with fresh pineapple chunks and use for a topping on the plated chicken.
On the grill over medium direct heat. Flipped about three times.
To the plate with the rice and artichokes.
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It really was pretty good and yours looks great.