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South of the Border Grilled Chicken with Chunky Pineapple Chipotle View Larger

South of the Border Grilled Chicken with Chunky Pineapple Chipotle

Enjoy the tastes of the Southwest with this lively, sweet and tangy main dish.


  • 2 whole breasts of boneless chicken, cut in half and pounded
  • 1 can pineapple chunks or 1 cup fresh chunks
  • 1 cup Stonewall Kitchen Maple Chipotle Grille Sauce
  • 1 teaspoon Stonewall Kitchen Spice Rub for Chicken and Pork
  • 2 cups toasted Israeli couscous or plain couscous
  • 2 cucumbers, halved, peeled and seeded
  • 1 cup cherry tomatoes
  • 1 large red onion
  • 1 large yellow or orange pepper
  • 1/4 cup cilantro (or you can substitute parsley)
  • 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil
  • 1/4 cup Seasoned Rice Vinegar and 5 or 6 chopped chives
  • 1/8 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Lightly sprinkle chicken with the Stonewall Kitchen Chicken Rub and place on a heated grill.
  2. After the first flip, brush chicken with Maple Chipotle Grille Sauce.
  3. Continue until done, about 10 minutes.
  4. Grill the pineapple chunks.
  1. Prepare couscous and drain.
  2. Set aside until cool; then toss with oil, vinegar, sugar, salt and pepper.
  3. Chop all veggies small, and add to the couscous. Stir.
  4. Refrigerate until ready to serve.

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Maple Chipotle Grille Sauce
Maple Chipotle Grille Sauce Item: 131101 $7.95


In Stock

Extra Virgin Olive Oil
Extra Virgin Olive Oil Item: 551011 $9.95 Sale $5.98