Grilled Pineapple Chicken with Tropical Rice Courtesy Of: Sysco Corporation Grilled Pineapple Chicken with Tropical Rice 24 2 cups Sysco Imperial frozen pineapple concentrate, thawed 3/4 cup Sysco Classic lime juice 1 tbsp. Sysco Brand fresh ginger root, minced 1 tbsp. Sysco classic coriander seeds, crushed 2 tsp. Sysco Imperial cracked black pepper 24 Sysco Classic boneless, skinless chicken breast halves 1 qt. Sysco Imperial julienne carrots 2-2/3 cups Sysco Classic blanched almonds, sliced 2-2/3 cups Sysco Classic sunflower kernels 1/2 cup Sysco Classic butter 1-1/2 gal. Sysco Classic brown rice, cooked 2 qt. Sysco Imperial canned pineapple tidbits, drained 1 cup Sysco Natural fresh parsley, chopped 1. To prepare marinade, combine first 5 ingredients in large pan. Add chicken breast halves; mix to coat meat evenly with marinade. Cover and refrigerate 3 hours, turning once.
2. To prepare rice, cook carrots, almonds and sunflower kernels in butter until almonds are golden. Add cooked rice, pineapple and parsley. Stir and cook until heated thoroughly. Hold warm for service.
3. Grill marinated chicken to order. Serve each half breast with 1 cup rice.