1 c reduced-fat chicken broth
6 T frozen pineapple juice
concentrate, thawed
1 T coarse-grained Dijon
mustard
1 clove garlic, minced
1 t minced fresh rosemary
or 1/2 t dried
1 t mustard powder
Dash of ground red pepper
1 T honey
4 boneless, skinless
chicken breast halves
Makes 4 servings
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 pineapplemustard
glaze. Continue grilling, brushing occasionally with the
glaze, until the chicken is no longer pink inside (test with a
sharp knife).
6 T frozen pineapple juice
concentrate, thawed
1 T coarse-grained Dijon
mustard
1 clove garlic, minced
1 t minced fresh rosemary
or 1/2 t dried
1 t mustard powder
Dash of ground red pepper
1 T honey
4 boneless, skinless
chicken breast halves
Makes 4 servings
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 pineapplemustard
glaze. Continue grilling, brushing occasionally with the
glaze, until the chicken is no longer pink inside (test with a
sharp knife).