Pineapple-Glazed Chicken Breasts

(38)
  10 reviews

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

Directions

  1. 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. 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. 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. 4 Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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