Grilled chicken with a pineapple-laced barbecue sauce and a tropical Caesar salad combine in this easy-to-serve dinner.
A barbecue sauce with sugar can burn and blacken the food. The secret is to use the sauce as a glaze, painting the food during the last few minutes of cooking. I serve the remaining sauce on the side.
• The chicken can be sauteed instead of grilled. Brown the chicken about 2 minutes per side, lower the heat to medium low, spoon a little sauce on top, cover and cook 5 minutes. A meat thermometer should read 170 degrees.
• Hawaiian rolls can be found in most supermarkets. They are a white, slightly sweet roll. Any rolls can be used.
• Fresh pineapple cubes can be found in the produce section of most supermarkets. Use the juice from the container for the barbecue sauce.
• Preheat grill.
• Prepare chicken.
• Make salad.
To buy: 2 6-ounce boneless, skinless chicken breasts, 1 container fresh pineapple cubes, 1 head romaine lettuce, 1 package chives. 1 small bottle pasta sauce, 1 small jar Dijon mustard, 1 piece Parmesan cheese, 1 small package Hawaiian rolls and 1 small bottle Caesar salad dressing.
Staples:Vegetable oil spray, sugar, salt and black peppercorns.
To see printable recipes, click on links below:
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