Ingredients
- 3/4 cup pineapple crushed
- 1 tbsp ginger grated or minced fresh
- 1 clove garlic large, grated or minced
- 2 tbsp soy sauce sodium reduced
- 2 tsp olive oil extra virgin or canola oil
- 1 lb chicken breasts boneless skinless, (about 3 to 4 small)
- 2 tbsp mint chopped, fresh
- 1/2 tsp hot pepper sauce
Instructions
- In a shallow dish, combine 1/4 cup (50 mL) of the pineapple, ginger, garlic, soy sauce and oil; set aside.
- Remove tenderloin from chicken and reserve for another use.
- On a cutting board, slice chicken breasts in half crosswise almost all the way through and open up like a book. Add to marinade, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Place chicken breasts on preheated medium high grill for about 8 minutes, turning a few times or until no longer pink inside.
- Stir mint and hot pepper sauce into remaining pineapple and serve with grilled chicken.
Nutrition Facts
Pineapple ginger chicken
Amount per Serving
Calories
173
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Cholesterol
67
mg
22
%
Sodium
302
mg
13
%
Potassium
395
mg
11
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
