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Prep 35min
Total40min
Ingredients8
Servings4
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Ingredients
1/2
cup purchased teriyaki baste and glaze
1/4
cup pineapple preserves
1
tablespoon lime juice
2
tablespoons chopped fresh cilantro
4
boneless skinless chicken breasts*
1/2
teaspoon black and red pepper blend
1/4
teaspoon salt
4
slices (3/4 inch thick) fresh pineapple
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Steps
1
Heat gas grill or coals. In small saucepan, mix teriyaki glaze, pineapple preserves and lime juice. Cook over low heat, stirring occasionally, until preserves are melted. Stir in cilantro.
2
Sprinkle all sides of each chicken breast with pepper blend and salt.
3
When grill is heated, place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 minutes, turning once.
4
Meanwhile, cut 18-inch square sheet of heavy-duty foil. Place pineapple slices in single layer on foil. Brush each with teriyaki mixture.
5
After chicken has cooked 10 minutes, place foil with pineapple on grill next to chicken. Brush chicken with teriyaki mixture. Cook 5 to 10 minutes longer or until chicken is fork-tender and juices run clear, brushing occasionally with teriyaki mixture. Cut pineapple slices into wedges, if desired.
6
Heat any remaining teriyaki mixture to boiling. Serve warm mixture with chicken and pineapple.
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The teriyaki baste and glaze is a thick mixture that gives foods a nice glaze. Teriyaki marinade is thinner; it flavors but does not glaze foods. Use the thicker, richer baste and glaze for this recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
265
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
70mg
23%
Sodium
1600mg
67%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
21g
Protein
27g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
12%
12%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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