Recipe - Grilled Haole-Style Yams With Pineapple Butter

One fourth cup Unsweetened orange juice
2 tablespoon Unsweetened pineapple juice
1 teaspoon Minced cilantro leaves
One fourth teaspoon Salt
4 (4 oz) chicken breast
halves, skinned
Three fourths cup Finely chopped pineapple
2 tablespoon Chopped red bell pepper
1 Jalapeno pepper, seeded and
chopped
2 tablespoon Minced cilantro leaves
1 One half teaspoon White wine vinegar
1 teaspoon Unsweetened orange juice
One half teaspoon Pepper

Serves 4

Pineapple leaves

Combine first 4 ingredients in a shallow dish; mix well. Add chicken,
turning to coat. Cover and refrigerate chicken for several hours, turning
occasionally.

Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange
juice in a small bowl; mix well. Let mixture stand at room temperature for
2 hours.

Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.

Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning
and basting frequently with reserved marinade.

To serve, top each breast with 3 tablespoons pineapple mixture. Garnish
with pineapple leaves.

*/\/\ichael* & Ms. /\/\ | /\ /\/\ | *\/\/eslie*

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini