Directions:
- Place chicken in a shallow glass baking dish.
- Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight.
- Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.42 Kcal (1438 kJ) | ||
| Calories from fat | 75.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 992.83mg | 41% | |
| Potassium | 689.42mg | 15% | |
| Total Carbs | 17.19g | 6% | |
| Sugars | 16.81g | 67% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 47.59g | 95% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 124.9 Kcal (523 kJ) | ||
| Calories from fat | 27.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 13% | |
|---|---|---|---|
| Cholesterol | 50.64mg | 46% | |
| Sodium | 361.1mg | 41% | |
| Potassium | 250.75mg | 15% | |
| Total Carbs | 6.25g | 6% | |
| Sugars | 6.11g | 67% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 17.31g | 95% | |
| Vitamin C | 0.2mg | 1% | |
| Calcium | 5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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