Pineapple juice, brown sugar, and red pepper add sweet and spicy flavor to the basting sauce for grilled chicken that is served with a kicked-up pineapple salsa.
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|pineapple chunks||4 lb.||2 qt.|
|brown sugar||1 1/2 cups|
|red wine vinegar||2 cups|
|olive oil||1 cups|
|ground red pepper||1 tsp.|
|boneless, skinless chicken breast||12 lb.||48 ea.|
|1. Stir the Pace® Chunky salsa, pineapple and cilantro in a medium bowl and set aside.|
|2. Stir the reserved pineapple juice and the sugar in a microwavable bowl. Microwave on HIGH for 20 seconds or until the sugar dissolves when stirred. Whisk in the vinegar, oil and red pepper.
CCP: Hold hot at 140 °F.
|3. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning once and basting frequently with the pineapple juice mixture. Top the chicken with the pineapple salsa.
CCP: Cook the chicken to 165 °F.
CCP: Hold for hot service at 140 °F.
- Pair with Roasted Asparagus with Lemon & Goat Cheese and 1/2 cup of watermelon cubes for a meal under 500 calories.