Add this healthy, delicious recipe to your next dinner party menu.
8 chicken breast halves,
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 ½” thickness. Rub both sides with oil and salt & pepper. Grill breasts, skin-side down for 4-5 minutes, turn and cook an additional 3-4 minutes. Do not overcook. Remove to platter and cover with foil for 5 minutes before serving. You may remove skin to serve, if desired. Meanwhile, make the Pineapple Citrus Sauce.
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 cold water and add to sauce. Bring to boil and 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 an appetizer. Cut the pineapple in half length-wise 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.
