Chili Lime Chicken with Grilled Pineapple and Zucchini

Cuisinart original
A wonderful summertime supper for the grill.


Makes 4 entrée servings


2 medium zucchini, about 6 ounces each, cleaned and trimmed to 4-inch lengths ¼ fresh pineapple peeled and cored, cut to fit the feed tube zest of 2 limes, bitter white pith removed 1 garlic clove ¼ cup fresh cilantro, loosely packed 2 teaspoons kosher salt 1 jalapeño peppers, about 3 inches in length, stemmed, halved and seeded ½ cup lime juice 2 tablespoons orange marmalade 2 teaspoons chili powder ¼ cup extra virgin olive oil 4 boneless, skinless chicken breast halves, pounded to an even thickness, about ½-inch

Nutritional information

Calories 448 (from fat 35%) - pro. 56g - carb. 17g - fat 17g - sat. fat 3 - chol. 137mg - sod. 1250mg - fiber 2g


Insert the slicing disc. Place the zucchini in the feed tube horizontally; use medium pressure to slice. Remove and reserve. Place the pineapple wedges in the feed tube; use medium pressure to slice. Remove and reserve. Insert the metal blade. Use the pulse to chop the lime zest, about 10 times. With the machine running, drop the garlic down the feed tube to chop, 5 seconds. Add the cilantro, salt and jalapeños, pulse to chop, 5 times. Add the lime juice, marmalade, and chili powder, process to combine, and with the machine running, add the olive oil in a steady stream, processing until emulsified, about 30 seconds. Place the chicken in a shallow dish or large sealable plastic bag. Add half the marinade, turning the chicken thoroughly to coat. Allow to marinate for at least 30 minutes, but no longer than an hour. Add half the remaining marinade to the zucchini, and the remaining marinade to the pineapple, toss each gently to coat. Preheat an indoor or outdoor grill. When hot, grill the chicken, about 5 to 6 minutes per side. The chicken is done when the juices no longer run pink when tested, take care not to overcook. Remove to a warm platter, cover loosely and reserve. Drain the zucchini and pineapple. Grill 2 to 3 minutes on each side until tender. To serve, arrange a fan of zucchini and pineapple slices on each plate and top with a chicken breast. The remaining zucchini and pineapple may be combined and passed as a side dish.