Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Pineapple Jalapeño-marinated Grilled Chicken
Serving Amount
Ingredients
1 14 oz. can pineapple slices in 100% juice
2 jalapeños, seeds removed, sliced
2 garlic cloves, minced
1⁄4 cup soy sauce
1 lime, juiced
2 Tbsp. honey
1⁄3 cup olive oil
11⁄2 lbs. chicken tenders or cutlets
cilantro, for garnish
lime wedges, for serving
Instructions
Step 1
In a bowl, add 1/3 cup pineapple juice, jalapeños, garlic, soy sauce, honey and olive oil. Mix until well combined. Reserve ¼ cup of marinade. Marinade chicken for at least 2 hours
Step 2
Preheat grill to medium-high.
Step 3
Oil grates. Once grill is hot, add chicken. Grill on each side until internal temperature reaches 165 degrees F. When chicken has about 10 degrees left to go, brush over reserved marinade and add sliced pineapple to grates and grill on each side until golden grill marks appear.
Step 4
Top chicken with cilantro and serve with grilled pineapple and lime wedges if desired.
