Tropical Glazed Chicken
The South Beach Diet by Arthur Agatston, M.D.
Servings: 4
Ingredients:
1 C chicken broth
3 T pineapple juice concentrate, thawed
1 T coarse-grain Dijon mustard
1 clove garlic, minced
1 tsp finely chopped fresh sage
½ tsp mustard powder
Dash of ground red pepper
1 T honey
1 pound boneless, skinless chicken breasts
Ingredients:
Bring the chicken broth to a boil in a small saucepan over medium-high heat until it is reduced to ¼ C. Add the juice, mustard, garlic, sage, mustard powder, red pepper, and honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use immediately or refrigerate until ready to use.
Coat a grill rack with cooking spray. Preheat the grill for 10 minutes on medium-high.
Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with pineapple-mustard glaze. Grill for 4 minutes longer, brushing with the glaze, until a thermometer inserted in the thickest portion registers 170 and the juices run clear.