Tropical Glazed Chicken - South Beach |
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Prep Time: 15 Minutes Cook Time: 19 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Pineapple juice and honey paired with a hint of mustard and red pepper give this dish a delightful sweet-and-spicy punch. You can make the glaze ahead, making this an easy dish for a busy weeknight. This is a Phase 3 recipe. This came from The South Beach Diet Cookbook. I have not tried this recipe. Ingredients:
1 cup chicken broth |
3 tablespoons pineapple juice concentrate, thawed |
1 tablespoon coarse grain dijon mustard |
1 garlic clove, minced |
1 teaspoon finely chopped fresh sage |
1/2 teaspoon mustard powder |
1 dash ground red pepper |
1 tablespoon honey |
1 lb boneless skinless chicken breast |
Directions:
1. Bring the chicken broth to a boil in a small saucepan over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, sage, mustard powder, red pepper, honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use immediately or refrigerate until ready to use.
2. Coat a grill rack with cooking spray. Preheat the grill for 10 minutes on medium-high.
3. Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the pineapple-mustard glaze. Grill for 4 minutes longer, brushing with the glaze, until a thermometer inserted in the thickest portion registers 170 and the juices run clear.
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