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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup salad oil
- 1 cup ketchup
- 4 chicken bouillon cubes (soft are the best for this)
- 1 onion (medium, minced)
- 2 cloves garlic (fresh, pressed)
- 1/4 cup apple cider vinegar
- 1/8 cup lemon juice (approximately the juice of 3 lemons)
- 1/4 cup habanero sauce (El Yucateco Red Chili)
- 2 Tbsp. brown sugar
- 6 boneless skinless chicken breasts
- 3 bell peppers (red, yellow, green)
- 2 large onions
- 1 pt. cherry tomatoes
- 1 pt. baby portobello mushrooms
- 12 corn (small cobs of, we used frozen cobs)
- 3/4 cup olive oil
- 2 Tbsp. chopped cilantro (fresh, or parsley)
- 1 Tbsp. salt
- 2 oz. habanero sauce (El Yucateco Green Chile)
- 40 oz. pineapple (sliced, in 100% juice, save juice from one can)
- 1/2 cup butter (1 stick)
- 1 can pineapple
- 1 cup brown sugar
- 1/4 cup habanero hot sauce (El Yucateco XXX Kutbilik Chili)
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