Chicken Fruit Grill recipe
information
205 Calories per serving
ingredients
5 oz (150 g) skinned chicken breast on the bone
2 oz (60 g) drained canned pineapple, reserving 2 tablespoons of the juice
1 teaspoon chopped mint
1 teaspoon lemon juice
1 teaspoon margarine
2 oz (60 g) drained canned pineapple, reserving 2 tablespoons of the juice
1 teaspoon chopped mint
1 teaspoon lemon juice
1 teaspoon margarine
method
1. Place the chicken breast in a non-metallic dish.
2. mix together the reserved pineapple juice, mint and lemon juice, pour over the chicken and leave to marinate for 1 1/2 hours, turning occasionally.
3. Drain the marinade from the chicken and lay bone-side uppermost on a grill rack. Dot with a little margarine and grill under a moderate to hot heat for 5 minutes. Turn the chicken, dot with the remaining margarine and grill for a further 4 minutes.
4. Transfer the chicken to an au gratin dish and pour over the marinade. Finely chop the pineapple and add to the dish. Return to the grill and cook for a further 3 - 4 minutes, basting the chicken with the marinade. Serve at once.
2. mix together the reserved pineapple juice, mint and lemon juice, pour over the chicken and leave to marinate for 1 1/2 hours, turning occasionally.
3. Drain the marinade from the chicken and lay bone-side uppermost on a grill rack. Dot with a little margarine and grill under a moderate to hot heat for 5 minutes. Turn the chicken, dot with the remaining margarine and grill for a further 4 minutes.
4. Transfer the chicken to an au gratin dish and pour over the marinade. Finely chop the pineapple and add to the dish. Return to the grill and cook for a further 3 - 4 minutes, basting the chicken with the marinade. Serve at once.
serving amount
serves 1
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