Pineapple-Glazed Chicken Breasts

Fresh pineapple slices and rosemary perk up grilled chicken breasts.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 2
 

Ingredients

2
tablespoons Dijon mustard
2
tablespoons frozen (thawed) pineapple juice concentrate
1
clove garlic, minced
1
tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/4
teaspoon salt
1/8
teaspoon pepper
2
boneless skinless chicken breast halves (5 oz each)
1
teaspoon olive oil
2
slices (1/2 inch thick) fresh pineapple, rind removed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
  • 2 When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
  • 3 Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
  • 4 Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.
  • 1 Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
  • 2 When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
  • 3 Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
  • 4 Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

EXPERT TIPS

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Expert Tips

Purchase peeled, cored fresh pineapple from the produce section to save time. Cored slices can be cut in half and arranged one on top of the other for pretty presentation.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
750mg
750%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
12g
12%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
15%;
Calcium
4%;
Iron
10%;
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.