| CHICKEN MARIACHIS WITH PINEAPPLE SALSA |
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Serves 4 to 81 can (8 ounces) crushed pineapple, packed in juice, undrained 1/3 cup CRISCO Oil 1/4 cup lime juice or lemon juice 2 tablespoons finely chopped cilantro 1 tablespoon chili powder 1 teaspoon garlic salt 1 teaspoon onion powder 8 chicken drumsticks 1 cup prepared fresh tomato salsa CRISCO Butter Flavor No-Stick Cooking Spray Drain juice from pineapple into shallow glass dish. Reserve pineapple. Add oil, lime juice, cilantro, chili powder, garlic salt and onion powder to juice. Whisk to blend. Rinse chicken; pat dry. Add to juice mixture, turning to coat. Cover Refrigerate several hours or overnight. Combine salsa and reserved pineapple. Cover. Refrigerate. Heat broiler or grill. Spray broiler pan or grill rack with Crisco No-Stick Cooking Spray. Broil or grill chicken about 10 to 12 minutes per side or until chicken is no longer pink in center. Serve with salsa. |
