Grilled Pineapple-Chicken Pockets |
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Prep Time: 16 Minutes Cook Time: 11 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1 (8-ounce) can pineapple slices in juice, undrained |
1/3 cup hot pepper jelly |
3 (4-ounce) skinned, boned chicken breast halves |
vegetable cooking spray |
2 (7-inch) pita bread rounds, cut in half |
1/4 cup nonfat cream cheese |
1 tablespoon plus 1 teaspoon hot pepper jelly |
8 large, fresh spinach leaves |
Directions:
1. Drain pineapple slices, reserving 3 tablespoons juice. Set pineapple aside. Combine reserved juice and 1/3 cup jelly, stirring until smooth. Place chicken breast halves in a large heavy-duty, zip-top plastic bag; add jelly mixture. Seal bag, and shake until chicken is well coated. Remove chicken from jelly mixture. Pour jelly mixture into a small saucepan; bring to a boil. Remove from heat; set aside.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack. Grill, covered, 5 minutes, basting once with reserved jelly mixture. Turn chicken, and place pineapple slices on grill with chicken; baste with remaining jelly mixture. Grill, covered, 6 minutes or until chicken is done and pineapple is thoroughly heated. Remove chicken and pineapple from grill. Cut chicken into thin slices.
3. Spread inside of each pita pocket with 1 tablespoon cream cheese and 1 teaspoon jelly; place 2 spinach leaves and 1 pineapple slice in each pocket. Arrange chicken evenly in pockets. Serve immediately.
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