Thursday, March 11, 2010

Grilled Key West Chicken and Fruit

¾ cup orange juice concentrate
¼ cup pancake syrup
3 TB snipped fresh basil or 1 tsp dry basil
¾ tsp garlic salt
8 skinless, boneless chicken breast halves
2 medium red or green sweet peppers
4 baby crookneck squash, halved lengthwise
2 small zucchini or yellow summer squash, ditto
1 large pineapple, peeled, cored and in 8 slices
2 oranges, cut into ½ inch slices

Cut pineapple, squash, and oranges into skewer sized pieces. Seed and quarter peppers. Rinse chicken and pat dry. Mix orange juice, syrup, basil and salt well. Brush sauce generously over chicken, peppers, and squash. Place on rack of an uncovered grill directly over medium coals.  Grill for 6 minutes. Brush with sauce; turn and brush again. Add pineapple and orange slices; brush with sauce. Grill 6-9 minutes or until chicken is tender and no longer pink, turning fruit once. Stats: 8 servings, 201 cals, 3g fat. Thanks WM!

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