Hawaiian Chicken

    Yield: 4 servings (1 breast and 3 tbsp sauce) Units: 3.5 per serving

    Source: Cooking Light


    Ingredients

      1/4 cup unsweetened orange juice
      2 tablespoons unsweetened pineapple juice (fresh is best!)
      1 teaspoon minced fresh cilantro
      1/4 tsp salt
      4 (4-oz) skinned, boned chicken breast halves (I used skinless
      boneless and they worked fine)
      3/4 cup finely chopped pineapple (again, go fresh!)
      1 tablespoon plus 1 tsp finely chopped sweet red pepper
      1 1/2 tsp minced fresh cilantro
      1 1/2 tsp white wine vinegar
      1 tsp unsweetened orange juice
      1 tsp seeded, finely chopped jalapeno pepper
      cooking spray
      1/2 tsp pepper

      Note: If you don't like it too hot use half of the jalapeno- chop it VERY fine! Marinate the chicken at least 2 hours..

    Combine first 4 ingredients in a shallow dish, and stir well. Add chicken, turning to coat. Cover and marinate in refrigerator 2 hours, turning occasionally.

    Combine pineapple and next 5 ingredients; stir well. Cover and let stand at room temperature 2 hours.

    Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat; set aside.

    Coat grill rack with cooking spray; place on grill over medium-hot coals (350 - 400 degrees). Sprinkle 1/2 tsp pepper over chicken. Place chicken on rack; grill, covered, 5 minutes on each side, basting with reserved marinade.

    To serve, top each chicken breast w/3 tbsp. pineapple mixture.