Chicken with Pineapple Mustard Glaze Recipes

Ingredients :

1 cup reduced-fat chicken broth

6 tbsp frozen pineapple juice concentrate, thawed

1 tbsp coarse-grained Dijon mustard

1 clove garlic, minced

1 tsp minced fresh rosemary or 1/2 tsp dried

1 tsp mustard powder

dash of ground red pepper

1 tbsp honey

4 boneless, skinless chicken breast halves

Method :

In a small saucepan, boil the chicken broth over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, rosemary, mustard powder, red pepper, and honey. Bring to a boil; reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use immediately or refrigerate until ready to use. Coat the grill rack with cooking spray. Preheat the grill on medium-high heat for 10 minutes. Grill the chicken for 4 minutes. Turn; grill for 1 minute. Brush with the pineapple mustard glaze. Continue grilling, brushing occasionally with the glaze, until the chicken is no longer pink inside (test with a sharp knife).

Serves 4

For a new taste, sprinkle dry spices right on chicken or steak before grilling to bake in flavor. One fast, all-purpose rub: Mix a tablespoon each of chili powder and oregano with a few dashes of crushed coriander.

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