Shelly's Recipe

CALYPSO MIXED GRILL

Category: Poultry I

Marinade
1/4 cup lemon juice and honey
2 tbsp soy sauce
2 tsp Worcestershire sauce

4 boneless, skinless chicken breasts
1 ripe pineapple, peeled
1 large green and red bell pepper and onion, each cut in 8 wedges
8 (12 inch) wooden skewers
Cooking spray
1 tbsp butter
1 tbsp sugar mixed with 1/2 tsp cinnamon

Marinade: Combine all ingredients in a resealable bag. Add chicken, seal and turn to coat. Refrigerate 1-2 hours. Cut 4 (3/4 inch) slices from pineapple. Cut another slice and mash to make 2 tbsp juice; reserve juice

Thread pepper and onion wedges on side-by-side skewers. Lightly coat vegetables and pineapple with cooking spray.

Heat grill. Remove chicken from marinade and discard marinade. Grill, turning once, 10 minutes or until lightly charred and cooked through, vegetables 10 minutes or until lightly charred and tender and pineapple 4 minutes or until hot. Melt butter; mix with reserved pineapple juice. Drizzle over all; sprinkle with cinnamon-sugar mixture. Serves 4