To prepare chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken and seal. Marinate in fridge for
1 to 2 hours; turning bag occasionally. Remove the chicekn from bag, reserve marinade. Let marinade sit at room temp for 10 minutes.
Strain through a sieve into a bowl; discard solids. Place in clean zip bag for freezer.
To prepare relish, place pineapple on grill for 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop.
Combine pineapple, bell pepper, and next 5 ingredients; package in zip-top bag for freezing.
To Freeze: Freeze chicken, marinade and relish in separate bags but in the same container.
To Reheat: Defrost. Rub grill with cut potato to prevent sticking. Grill chicken until cooked through. Boil marinade for
1 full minute, use as serving sauce. Serve chicken with defrosted pineapple relish.
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Tue, 10 February 2004 22:21
Re: Rum-Marinated Chicken Breasts with Pinapple Relish
