Tropical Glazed Chicken - South Beach
- 1 cup chicken broth
- 3 tablespoons pineapple juice concentrate, thawed
- 1 tablespoon coarse grain Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon finely chopped fresh sage
- 1/2 teaspoon mustard powder
- 1 dash ground red pepper
- 1 tablespoon honey
- 1 lb boneless skinless chicken breast
- Bring the chicken broth to a boil in a small saucepan over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, sage, mustard powder, red pepper, honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use immediately or refrigerate until ready to use.
- Coat a grill rack with cooking spray. Preheat the grill for 10 minutes on medium-high.
- Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the pineapple-mustard glaze. Grill for 4 minutes longer, brushing with the glaze, until a thermometer inserted in the thickest portion registers 170 and the juices run clear.
chicken broth, pineapple juice concentrate, coarse grain, garlic, fresh sage, mustard powder, ground red pepper, honey, chicken breast
Taken from www.food.com/recipe/tropical-glazed-chicken-south-beach-462843 (may not work)