Ingredients Weight Measure
Pineapple juice, divided 54 oz.
TABASCO® brand Chipotle Pepper Sauce, divided 7-1/2 oz.
Fresh ginger, chopped, divided 10-1/2 oz.
Cilantro, chopped, divided 6-3/4 cups
Brown sugar 3 oz.
Chicken breasts, boneless, skinless, 6 oz. 6 lbs.
Shallots, small sliced, divided 33 oz.
Red bell peppers, small dice, divided 5-1/4 cups
Canola oil, divided 7 oz.
Dried black beans, cooked 4-1/2 lbs.
Garlic powder 2-1/4 tsp.
Ground cumin 3 Tbsp.
TABASCO® brand Original Red Sauce 3/4 oz.
Limes, juiced 3 ea.
Green onions, sliced 2-1/4 cups
Salt to taste
Ground black pepper to taste
Fresh garlic, chopped 6 oz.
Apple cider vinegar 10-1/2 oz.
Sugar 15 oz.
Ground coriander 1-1/2 tsp.
Ground mustard 1-1/2 tsp.
Cayenne pepper 3/4 tsp.
Fresh pineapple, peeled and medium dice 9 cups


  1. Combine 36 oz. pineapple juice, 6 oz. TABASCO® Chipotle Pepper Sauce, 6 oz. fresh ginger, 3 cups cilantro and brown sugar in bowl.
  2. Place chicken breasts in Ziploc® bag or bowl; pour marinade over chicken. Marinate for at least 1 hour in refrigerator.
  3. Sauté 9 oz. shallots and 2-1/4 cups red bell pepper in canola oil until soft.
  4. Add black beans, garlic powder, cumin, TABASCO® Original Red Sauce, pineapple juice, and lime juice. Once heated through, cover and remove from heat.
  5. Add green onions and 2-1/4 cups cilantro and season with salt and pepper before plating.
  6. In separate pan, sauté 3 cups shallots, garlic and ginger in canola oil until soft.
  7. Add apple cider vinegar, sugar, TABASCO® Chipotle Pepper Sauce, coriander, ground mustard and cayenne. Reduce and let thicken.
  8. Add fresh pineapple and red bell peppers and heat through. Remove from heat and add remaining cilantro and season with salt and pepper.
  9. Remove chicken from marinade and grill, bringing chicken to internal temperature of 165°F.
  10. For plating, slice chicken (6 oz. per serving) and serve with 6 oz. black beans and 3 oz. chutney. Garnish with chopped cilantro.

Yield: 18 servings