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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 |
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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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