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This is a recipe that I make at all my family gatherings. What's really nice about this recipes is the variety of flavors... lime, mango, cilantro... yum!


  • 1 medium pineapple, peeled, cored and coarsely chopped
  • 1/2 cup Consorzio Organic Baja Lime Marinade
  • 1/2 cup Consorzio Organic Mango Cilantro Marinade
  • 1 tsp. garlic, minced
  • 3 Tbsp. soy sauce
  • 2 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. fresh basil, chopped
  • 1 Tbsp. ground black pepper
  • 1 tsp. grated orange peel
  • 1 tsp. grated lime peel
  • 8 large skinless, boneless chicken breast halves
  • 2 Tbsp. honey
  • 3 Tbsp. butter
  • Fresh cilantro and basil sprigs, for garnish


  • Puree pineapple, garlic, Consorzio Organic Baja Lime and Mango Cilantro Marinades in a blender until almost smooth.
  • 2. Pour pineapple puree into 13 x 9 x 2 inch glass dish. Add soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine.
  • 3. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often. The chicken can be marinated one day ahead, but keep well chilled.
  • 4. Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken.
  • 5. Strain marinade into a heavy medium size saucepan. Slowly bring to a boil. Transfer 1/3 marinade to a small bowl; whisk in honey.
  • 6. Boil remaining marinade until reduced to 1-1/2 cups of sauce. Whisk in butter. Season sauce to taste with salt and pepper.
  • 7. Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
  • 8. Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.

Categories: Main Dish 
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