My hubby has done it again! Yet another amazing summer grilling recipe :) This chicken is sweet, tangy, fruity, and just a hint spicy... the perfect blend of everything. I served it over top of coconut rice with steamed broccoli and it was absolutely amazing!
Ingredients:
2 tbsp Dijon mustard
1 (20 oz.) can sliced pineapple, in juice, juice reserved
1 tsp olive oil
1 clove garlic, minced
1 tsp dried tarragon
1/4 tsp salt
1/8 tsp ground black pepper
4 boneless, skinless chicken breasts
Directions:
In a bowl, whisk together Dijon mustard, pineapple juice,
oil, garlic, tarragon, salt, and black pepper; set pineapple slices aside for
later. Pour half of the mixture into a
separate bowl. Add chicken to one
serving of sauce to marinate; allow to marinate for 5 – 10 minutes. Meanwhile heat grill. When grill is heated place marinated chicken
on grill; cook 10 – 15 minutes or until chicken is completely cooked through. When chicken has about 5 to 6 minutes cooking
time remaining add pineapple to grill; cook until warmed. While chicken is cooking, pour reserved sauce
into a small saucepan and cook until reduced and thickened. Serve chicken with sauce over top. Serves 4.
7 Weight Watchers
points per serving.
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