Char Grilled Pineapple Chicken Pockets
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 375.9
- Total Fat: 3.8 g
- Cholesterol: 164.3 mg
- Sodium: 187.2 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 0.9 g
- Protein: 65.8 g
View full nutritional breakdown of Char Grilled Pineapple Chicken Pockets calories by ingredient
Introduction
Adapted from the Ainsley Harriott low fat cookbook.Now here's a delicious low-fat fruity chicken feast. Sometimes when you combine certain foods and they work well together the finished dish is a real delight. Chicken and pineapple work beautifully together, especially with the added flavour of salad onion. Adapted from the Ainsley Harriott low fat cookbook.
Now here's a delicious low-fat fruity chicken feast. Sometimes when you combine certain foods and they work well together the finished dish is a real delight. Chicken and pineapple work beautifully together, especially with the added flavour of salad onion.
Number of Servings: 6
Ingredients
-
6 large skinless, boneless chicken breasts
225 g (8 oz) prepared fresh pineapple or canned pineapple in natural juice
2-3 salad onions, trimmed and thinly sliced
50 g (2 oz) caster sugar
pinch chilli powder or chilli flakes salt and freshly ground black pepper
Directions
Pre-heat the grill to medium. Cut a small shallow pocket Into the side of the thickest part of each chicken breast.
Drain the pineapple and reserve the juice Finely chop the pineapple (or blitz In a food processor) and mix with the salad onions, a little salt and pepper. Spoon the mixture Into each pocket, but do not overfill the pocket as you need to be able to secure it with a short, thin metal skewer or a cocktail stick. If using cocktail sticks, first soak them in water for 20 minutes.
Mix the reserved pineapple Juice and sugar together in a small pan and heat over a low heat until the sugar has dissolved. Bring the mixture to the boil and boil vigorously until it is syrupy and reduced to about 4 tablespoons. Stir in the chilli powder or flakes.
Grill the chicken for about 10 minutes, turning now and then, until it is about half cooked. Then brush over some of the pineapple glaze and continue to cook for another 10 minutes, turning and brushing the chicken with more glaze until It is cooked through and the skin is nice and golden.
Serve with baked sweet potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.
Drain the pineapple and reserve the juice Finely chop the pineapple (or blitz In a food processor) and mix with the salad onions, a little salt and pepper. Spoon the mixture Into each pocket, but do not overfill the pocket as you need to be able to secure it with a short, thin metal skewer or a cocktail stick. If using cocktail sticks, first soak them in water for 20 minutes.
Mix the reserved pineapple Juice and sugar together in a small pan and heat over a low heat until the sugar has dissolved. Bring the mixture to the boil and boil vigorously until it is syrupy and reduced to about 4 tablespoons. Stir in the chilli powder or flakes.
Grill the chicken for about 10 minutes, turning now and then, until it is about half cooked. Then brush over some of the pineapple glaze and continue to cook for another 10 minutes, turning and brushing the chicken with more glaze until It is cooked through and the skin is nice and golden.
Serve with baked sweet potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user WAHZOE.
