Recipes: Main Entrees

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Key West Grilled Chicken and Pineapple


  • 1 cup lime juice
  • ¼ cup oil
  • 6 Tbsp. Florida Crystals® Demerara Sugar
  • 1 tsp. salt
  • ½ tsp. ground cumin
  • ½ tsp. ground ginger
  • 2 Tbsp. chopped fresh cilantro
  • 4 boneless, skinless chicken breasts
  • 1 small fresh pineapple


  1. In a small bowl, combine lime juice, salad oil, Florida Crystals® Demerara Sugar, salt, cumin, ginger and fresh cilantro.
  2. Remove ends and skin from pineapple. Cut pineapple lengthwise into 8 wedges and remove the core portion from each wedge.
  3. Place chicken breasts in a large plastic zipper bag. Add half the marinade. In a separate zipper bag, add the pineapple wedges and remaining half of marinade. Seal both bags, turn to coat and refrigerate for 30 to 60 minutes.
  4. Preheat grill and grill chicken breasts, turning once until chicken is cooked through. Grill pineapple wedges until heated throughout. Serve each chicken breast with 2 pineapple wedges.

Servings: 3-4

Recipe courtesy of Florida Crystals.

One Comment for “Key West Grilled Chicken and Pineapple”

  • Janice CoxNo Gravatar

    I tried this recipe using Badia cumin and ginger. I got samples at a food show in Kansas City from this spice company located in Miami. The samples I received from Badia Spices have enhanced my recipes and their prices are a lot cheaper then the national brands!!

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