This past Sunday we wanted to cook out on the grill. We had some delicious looking pineapple so I ran with that idea. I marinaded some chicken breasts, tenderized, in pineapple juice mixed with lime juice, cilantro, jalapeno and red onion. I also whisked in some olive oil, rice vinegar and cayenne for extra spice.
I only had the chance to marinade the chicken for an hour or so, which I think made the big difference. If I had been able to marinade the meat overnight perhaps it would have turned out much more flavorful. I also chopped up some red bell pepper and threw on some pinapple slices.
The sides we made to go along with the chicken did turn out to be quite yummy (and the chicken wasn't bad, just needed a bit more flavor). I also seasoned some corn-on-the-cob, and it always turns out well. Simply de-husk the corn (but do not remove the husk) and peel off the corn silk. Then rub the corn-cob with some butter and sprinkle with spices. My favorite mix is sea salt, cumin and cayenne.
Then pull the husk back over the corn and secure with foil or some sort of tie. Place the corn on the upper-grill. It always turns out delicious and adds some extra flavor to the corn.
All in all the dinner was definitely eatable, and the pinapple, peppers and corn were very good. In the future I will marinade the chicken for longer - and perhaps add some extra spice. The actual mixture of flavors needs more punch, but technically worked really well together.
I would experiment with this recipe again...practice makes perfect!
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