SERVES 4
TOTAL TIME: 40 minutes
The chicken, pineapple, and pepper may all have slightly different cooking times in step 3; be ready to remove them individually from the grill as they finish cooking. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Serve with lime wedges if desired.
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6 |
tablespoons extra-virgin olive oil |
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4 |
garlic cloves, minced |
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1 |
teaspoon ground cumin |
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1 |
teaspoon chili powder |
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½ |
teaspoon ground allspice |
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¼ |
teaspoon ground cinnamon |
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Salt and pepper |
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4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
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½ |
pineapple, peeled, cored, and cut into ½-inch-thick half-moons |
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1 |
red bell pepper, stemmed, seeded, and quartered |
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1 |
cup boiling water |
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1 |
cup couscous |
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2 |
tablespoons minced fresh parsley |
1. Whisk ¼ cup oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and ½ teaspoon pepper together in medium bowl; measure out and reserve 2 tablespoons of marinade. Add chicken to remaining marinade and toss to coat. Brush pineapple and bell pepper with remaining 2 tablespoons oil and season with salt and pepper.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Place chicken, pineapple, and bell pepper on grill. Cook (covered if using gas), turning as needed, until pineapple and bell pepper are spottily charred and chicken is well browned and registers 160 degrees, 8 to 12 minutes. Transfer chicken, pineapple, and bell pepper to platter; tent loosely with aluminum foil and let rest while finishing couscous.
4. Combine boiling water and couscous in large bowl, cover, and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Meanwhile, cut pineapple and bell pepper into ½-inch pieces. Fluff couscous with fork, then gently fold in reserved marinade, pineapple, bell pepper, and parsley. Season with salt and pepper to taste. Serve with chicken.