Tropical Glazed Chicken Strips Recipes
TROPICAL GLAZED CHICKEN - SOUTH BEACH
Pineapple juice and honey paired with a hint of mustard and red pepper give this dish a delightful sweet-and-spicy punch. You can make the glaze ahead, making this an easy dish for a busy weeknight. This is a Phase 3 recipe. This came from The South Beach Diet Cookbook. I have not tried this recipe.
Provided by internetnut
Categories Chicken
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the chicken broth to a boil in a small saucepan over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, sage, mustard powder, red pepper, 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 the 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.
Nutrition Facts : Calories 184.6, Fat 3.6, SaturatedFat 0.8, Cholesterol 72.6, Sodium 361.7, Carbohydrate 11.1, Fiber 0.4, Sugar 10.3, Protein 25.8
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