[/vc_column_text][vc_empty_space height=”33px”][vc_column_text]Experimenting with new grilling recipes while sippng a great glass of wine is our idea of a perfect summer evening. This one is one of our new favourites to make at home and we are excited to share it with you!
This dish is best enjoyed with our Muscat.
To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.[/vc_column_text][/vc_column][/vc_row]
March 25, 2021