Caribbean Grilled Chicken Thighs

Serves 4

MARINADE:

2/3 cup pineapple juice
2 tablespoons minced onion
2 tablespoons fresh lime juice (1 to 2 medium limes)
1 tablespoon curry powder
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red hot-pepper sauce
4 skinless chicken thighs (about 6 oz. Each), all visible fat removed
2 bananas, halved lengthwise and crosswise (8 pieces) – slightly underripe

For marinade, combine all ingredients in a large airtight plastic bag. Rinse thighs and pat dry with paper towels. Add thighs to bag. Seal and refrigerate for 2 to 12 hours, turning occasionally.
Preheat grill (or broiler) to medium. Meanwhile, remove chicken from marinade. Pour marinade into a small saucepan and bring to a boil over high heat. Boil for 5 minutes; set aside.
Grill chicken on covered grill for about 20 minutes, turning occasionally. Brush bananas generously with marinade; place on grill. Grill chicken and bananas for 10 to 15 minutes, or until chicken is tender, turning bananas once. Brush chicken and bananas with marinade before serving.

Source:  AHA Cookbook

Calories  275
Protein  23 g
Carbohydrates 26 g
Cholesterol 79 mg
Total Fat  10 g
  Saturated 3 g
  Polyunsaturated 2 g
  Monounsaturated 4 g
Fiber 2 g
Sodium 228 mg