Grilled Pineapple and Chicken Ancho
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
4 split chicken breasts, skin removed
1 large pineapple, quartered lengthwise and core removed leave outer peel on
2 Tbsp fresh ground ancho and/or chipotle pepper
2 limes, sectioned
Prepare your grill and allow it to get good and hot. Liberally coat chicken and pineapple with squeezed lime juice. Sprinkle on ground chiles as heavy as you like. Place pineapple “skin” side up on the grill and put chicken over the hottest coals to sear and for grill marks to char into the flesh. Then, move chicken to the outside of the fire and turn pineapple onto its “skin” side and cook until chicken is done and pineapple is soft when pierced. Continue to marinate pineapple and chicken with lime juice as they cook.
Makes 8 servings.
From Chile Heads Digest.