You may also like
Categories:
pineapple juice soy sauce whole limes fluid Sweet Chili Sauce skirt chicken breasts onions bell peppers salt pepper
Viewed: 95 - Published at: 6 years agoIngredients
- 46 ounces, fluid Pineapple Juice
- 10 ounces, fluid Soy Sauce
- 2 whole Limes, Squeezed For Juice
- 8 ounces, fluid Sweet Chili Sauce (found With Asian Foods)
- 2 pounds Skirt Steak
- 4 whole Boneless, Skinless Chicken Breasts
- 4 whole Onions Sliced Thin
- 4 whole Bell Peppers, Sliced Thin
- 1/2 teaspoons Salt
- 1 teaspoon Pepper
Method
- Combine pineapple juice, soy sauce, lime juice and sweet chili sauce.
- Whisk to combine; set aside.
- Place skirt steak in one Ziploc bag and chicken breasts in the other.
- Seal tightly and place bags on a large baking sheet (in case of leaking, the pan will catch the drips) and refrigerate several hours or overnight.
- Grill to desired doneness.
- I like to grill my steak for about 6 to 7 minutes on each side over a high grill.
- For the chicken, I usually grill for 7 to 8 minutes on each side, depending on the thickness.
- Right after grilling, transfer meat to a clean baking sheet and cover loosely with foil and allow meat to rest for 10 minutes before slicing.
- Grill the onions and peppers, season with salt and pepper.
- Slice meat against the grain and serve with warm tortillas, fresh pico de gallo, guacamole, sour cream and the grilled onions and peppers.
