This easy glaze featuring Del Monte Pure Earth™ 100% Pineapple Juice adds bright and zingy flavors to everyday barbecued chicken.
4 Skinless, boneless chicken breasts
1 Tbsp olive oil
1/4 Tsp each salt and pepper
2 Zucchini, trimmed and sliced 1/4-inch thick
1 Red pepper, quartered and seeded
1 Orange pepper, quartered and seeded
8 Del Monte Gold® Extra Sweet pineapple spears (about 30 g each) 2 1/2 x 1 1/4 -inch
1 Green onion, sliced
PINEAPPLE GINGER GLAZE
1 Bottle (12 fl oz) Del Monte® Pure Earth™ 100% Pineapple Juice
1/4 Cup apple cider vinegar
1/4 Cup brown sugar
2 Tbsp soy sauce
1 Tbsp minced ginger
1 Tbsp Dijon mustard
Preheat grill to medium heat; grease grill well. Toss chicken breast with oil, salt and pepper.
Pineapple Ginger Glaze
Combine pineapple juice, vinegar, brown sugar, soy sauce, ginger and mustard in a medium saucepan set over medium-high heat. Bring to a boil; boil for about 15 minutes or until reduced by half.
Grill chicken, for 2 minutes per side or until grill-marked. Continue to grill, basting and turning with Pineapple Ginger Glaze, for 5 to 6 minutes or until cooked through. Grill zucchini, red pepper, orange pepper and pineapple spears, basting with Pineapple Ginger Glaze, for 3 to 5 minutes or until grill-marked and tender.
Serve chicken with vegetables and pineapple. Garnish with green onions
NOTES
Serve over steamed brown rice.
serves 4