Marinate in the refrigerator for 3-4 hours or overnight if you wish.Ĭut pineapple and peeled onion into ½ inch slices. Seal bag and turn to make sure all chops are coated.
#Sunset favorite recipes cookbook zip
Place Pork chops in a zip lock plastic bag and cover with the marinade. 1 bottle of Margaritaville’s Pineapple Chili-Lime Marinade.Grilled Pork Chops with Pineapple Ingredients: If you can’t find the BBQ ranch dress combine 2/3-cup ranch dressing with 1/3-cup barbeque sauce as substitution. Suggested substitutions: black beans, crushed corn chips, fried onion rings, boiled eggs, heart of palm, arugula or avocado. You can add or delete salad items to your liking. Drizzle complete salad with BBQ Ranch Dressing. Slice chicken breast and place on top of salad. In large bowl mix the romaine, red leaf lettuce, tomatoes, fresh corn kernels, sweet onion, cucumber and black olives. Remove chicken breasts from grill when done and cool for 4-5 minutes while you prepare the salad. Baste both sides of the chicken breast with BBQ sauce in the last couple of minutes. Lightly oil the grate, add chicken and grill until cooked through about 4 to 5 minutes on each side. Start your charcoal or preheat gas grill to a medium-high temperature. Rinse chicken, pat dry and season liberally with dry rub and let rest for a couple hours before grilling. 1 hot house cucumber, peeled, sliced and cut in half.3 ears of fresh sweet corn, shucked and kernels cut off (uncooked).8 Campari tomatoes, washed and quartered or 1 container cherry tomatoes, washed and halved.
BBQ Ranch Grilled Chicken Salad Ingredients:
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