Grilled Pineapple Ginger Glazed Chicken with Zucchini and Peppers
Serves 4
This easy glaze with Del Monte® Pure Earth™ 100% Pineapple Juice adds bright and zingy flavors to everyday barbecued chicken.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 Skinless, boneless chicken breasts
  2. 1 Tbsp olive oil
  3. ¼ Tsp each salt and pepper
  4. 2 Zucchini, trimmed and sliced 1/4-inch thick
  5. 1 Red pepper, quartered and seeded
  6. 1 Orange pepper, quartered and seeded
  7. 8 Del Monte Gold® Extra Sweet pineapple spears (about 30 g each) 2 ½ x 1 ¼ -inch
  8. 1 Green onion, sliced
Pineapple Ginger Glaze
  1. 12 fl oz 100% Pineapple Juice
  2. ¼ Cup apple cider vinegar
  3. ¼ Cup brown sugar
  4. 2 Tbsp soy sauce
  5. 1 Tbsp minced ginger
  6. 1 Tbsp Dijon mustard
Instructions
  1. Preheat grill to medium heat; grease grill well. Toss chicken breast with oil, salt and pepper.
  2. 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.
  3. 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.
  4. Serve chicken with vegetables and pineapple. Garnish with green onions.
Notes
  1. Tip: Serve over steamed brown rice.
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Nutrition Facts

  • Calories per serving (1/4 recipe): 323
  • Fat: 7.5g
  • Cholesterol: 65mg
  • Sodium: 340mg
  • Carbohydrates: 23g
  • Fiber: 2g
  • Sugar: 7g
  • Protein: 26g