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    Pineapple-Glazed Chicken Breasts


    Source of Recipe


    Pillsbury

    List of 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

    Recipe



    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.

 

 

 


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