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      RECIPE TITLE "South of the Border Grilled Chicken with Chunky Pineapple Chipotle"
    Author: Chef Stephanie Duryea, Walter's Café, Portland Maine, courtesy of StonewallKitchen.com

    yields Serves: 4 to 6 time---difficultyeasy

    Enjoy the tastes of the Southwest with this lively, sweet and tangy main dish.

      RECIPE INGREDIENTS

    * Chicken: 2 whole breasts of boneless chicken, cut in half and pounded
    * 1 can pineapple chunks or 1 cup fresh chunks
    * 1 cup Stonewall Kitchen Maple Chipotle Grille Sauce
    * 1 tsp. Stonewall Kitchen Spice Rub for Chicken and Pork

    * Salad: 2 cups toasted Israeli couscous or plain couscous
    * 2 cucumbers, halved, peeled and seeded
    * 1 cup cherry tomatoes
    * 1 large red onion
    * 1 large yellow or orange pepper
    * 1/4 cup cilantro (or you can substitute parsley)
    * 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil
    * 1/4 cup chili chive vinegar
    * 1/8 teaspoon sugar
    * 1 tsp. salt
    * 1/2 tsp. pepper

      RECIPE METHOD

    1. Chicken: Lightly sprinkle chicken with the Stonewall Kitchen Chicken Rub and place on a heated grill.
    2. After the first flip, brush chicken with Maple Chipotle Grille Sauce.
    3. Continue until done, about 10 minutes.
    4. Grill the pineapple chunks.

    1. Salad: Prepare couscous and drain.
    2. Set aside until cool; then toss with oil, vinegar, sugar, salt and pepper.
    3. Chop all veggies small, and add to the couscous. Stir.
    4. Refrigerate until ready to serve.

    Recipe Tips Place chicken over the top of a plate of Couscous Salad and garnish with chopped cilantro or parsley. Fresh grilled scallions look nice too!



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