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Frank's® RedHot®



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Servings: 12


  • 1 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 2/3 cup Melted butter
  • 1 tbsp. Jerk seasoning
  • 4 cups Drained salsa
  • 2 cups Chopped drained Mandarin oranges
  • 3/4 cup Chopped cilantro
  • 12 each Chicken breast, 6-oz.
  • 3 qts. Mashed potatoes, held hot
  • 18 each Grilled pineapple rings, cut in half


  • 2. To make the salsa, combine salsa, oranges, cilantro. Reserve.<br>
  • 1. To make the glaze, combine RedHot, lime juice, butter and Jerk seasoning. Reserve.
  • 3. For each serving grill 1 chicken breast, when fully cooked dip into RedHot butter glaze to coat. Spread 1 cup potatoes in the center of plate and ring with 1/2 cup salsa. Place chicken on potatoes and garnish with 3 pineapple ring halves.