A Sweet and Spicy punch: Tropical Glazed Chicken

Ingredients:

• 1 cup chicken
• 1/4 cup pineapple chunk
• 1 tbsp Dijon Mustard
• 1 tsp garlic powder
• 1 tsp sage
• 1/2 tsp mustard powder
• A dash of red pepper
• 1 tbsp honey
• 1 lb. boneless, skinless chicken breasts (Purdue are always the best!)

Instructions:

1. Bring the chicken broth to a boil in a small saucepan over medium-high heat until it's reduced to 1/4 cup. Add the pineapples, mustard, garlic, sage, mustard powder, red pepper and honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use it immeadiately or refrigerate until ready to use.

2. Coat a grill rack woth cooking spray. Preheat the grill for 10 minutes on medium-high or @ 500.

3. Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the glaze and place the pineapples all over or on top of the chicken. Grill for 4 minutes longer, brushing with the glaze until chicken is cooked and the juices run clear. Serve immeadiately.

Serves 4

WW Points Value: 3

Note:

I tried this recipe Saturday night and I loved it. This recipe is found in the South Beach Diet Cookbook. You could even try this recipe on skewers and on the grill.