An easy to make, tropics inspired dish
PITTSBURG, Texas, August 31, 2006 -- With the close of summer and the beginning
of milder temperatures, now is the perfect time to venture back outside and
enjoy the great taste and fun of outdoor grilling. If you're like us, you're
always looking for something new to try on the grill. We've all relied on the
old standby -- barbecue sauce - to compliment our grilling skills. In fact,
Americans spend $350 million every year on supermarket barbecue sauce.
But now, for something completely different: Take a break from the ordinary
with a zesty Caribbean-inspired chicken dish that will keep summer going just a
bit longer.
Pineapple-Apricot Chicken with Pignoli Nuts
Serves 4
4 Pilgrim's Pride boneless skinless chicken breasts
1 cup pineapple-apricot preserves
2 tbsp soy sauce
1 cinnamon stick, crushed
1 tsp whole allspice, crushed
½ whole nutmeg, grated
1 tbsp freshly ground ginger
½ tsp salt
½ tsp black pepper freshly ground
¾ cup pignoli or pine nuts, toasted
Place cinnamon, allspice and nutmeg in a small skillet over low heat for 5
minutes or until spices have released their fragrance. Remove and grind to a
powder in a coffee or spice grinder. Rub spice mixture over the chicken. Put
preserves, soy sauce, salt and pepper in a small saucepan and heat until
preserves are melted. Reserve ½ cup and pour the remaining glaze over the
chicken and marinate in the fridge for 1 hour.
Prepare grill and place on the direct heat over medium hot coals smooth side
first. Grill for 5 minutes, turn over and grill for an additional 5 minutes or
until done. Serve with the reserved sauce and nuts. © 2006 Eva Greer
Additional recipes are available on the Pilgrim's Pride website at
www.pilgrimspride.com/recipes, where you'll also find cooking tips,
newsletters and coupons.
High res photos are available at
http://www.pilgrimspride.com/aboutus/pressroom.aspx.
Contact:
Gary Rhodes
Pilgrim's Pride Corporation
(903) 434-1495
gary.rhodes@pilgrimspride.com
SOURCE Pilgrim's Pride Corporation
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