Easy Entertaining for Beginners

8 chicken breasts, boneless, skin attached
Olive oil
Salt & pepper to taste

Assemble all ingredients for Pineapple Citrus Sauce, but do not cook yet. Pre-heat grill. Pound the chicken breasts with a meat tenderizer until they are a uniform 1/2″ thickness. Rub both sides with oil and salt and pepper. Grill breasts, skin-side down for 4-5 minutes, turn and cook and additional 3-4 minutes. Do not overcook. Remove to platter and cover with foil for 5 minutes before serving. Meanwhile, make the Pineapple Citrus Sauce. You may remove skin to serve, if desired.

Pineapple Citrus Sauce

2 tablespoons shallots, finely chopped
1 tablespoon fresh ginger, peeled and finely grated
2 tablespoons cider vinegar
1 tablespoon light soy sauce
1 tablespoon brown sugar
3 tablespoons vegetable broth, purchased
Zest of 1 lemon and 1 orange
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
2 tablespoons fresh pineapple juice
1 teaspoon cornstarch

Add all ingredients except cornstarch to a small saucepan. Bring to a boil and simmer for 2-3 minutes, stirring constantly. To avoid lumps whisk cornstarch with 2 tablespoons of cold water and add to sauce. Bring to a boil until thickened, about 1 minute; serve immediately over chicken breasts.

Note: Purchase 1 fresh pineapple and use it for the 2 tablespoons juice for the sauce, 1/3 cup small dice for the Basil-Pineapple Rice and cut up the rest to serve as a refreshing appetizer. Cut the pineapple in half lengthwise through the green top and carefully cut out the flesh from each half, reserving the shells to use as a bowl for the rice. Cut out the core and discard. Cut remaining pineapple into chunks. Squeeze a few into a small bowl to obtain 2 tablespoons of juice for the sauce.