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.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  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
  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.
  1. Tip: Serve over steamed brown rice.
Del Monte Fresh Produce N.A., Inc

Nutrition Facts

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