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[salmonslayer]

Pineapple-Glazed Chicken Bread
Makes: 2 servings
Fresh pineapple slices and rosemary perk up grilled chicken breasts.



2 tablespoons Dijon mustard
2 tablespoons frozen (thawed) pineapple juice concentrate
1 clove garlic, minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 oz each)
1 teaspoon olive oil
2 slices (1/2 inch thick) fresh pineapple, rind removed



1. Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.
2. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.
3. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.
4. Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.


Tip
Purchase peeled, cored fresh pineapple from the produce section to save time. Cored slices can be cut in half and arranged one on top of the other for pretty presentation.