Grilled Pineapple-Chicken Pockets

Oxmoor House
4 servings.


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1 (8-ounce) can pineapple slices in juice, undrained
1/3 cup hot pepper jelly
3 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
2 (7-inch) pita bread rounds, cut in half
1/4 cup nonfat cream cheese
1 tablespoon plus 1 teaspoon hot pepper jelly
8 large, fresh spinach leaves


Prep: 16 Minutes
Cook: 11 Minutes

Drain pineapple slices, reserving 3 tablespoons juice. Set pineapple aside. Combine reserved juice and 1/3 cup jelly, stirring until smooth. Place chicken breast halves in a large heavy-duty, zip-top plastic bag; add jelly mixture. Seal bag, and shake until chicken is well coated. Remove chicken from jelly mixture. Pour jelly mixture into a small saucepan; bring to a boil. Remove from heat; set aside.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack. Grill, covered, 5 minutes, basting once with reserved jelly mixture. Turn chicken, and place pineapple slices on grill with chicken; baste with remaining jelly mixture. Grill, covered, 6 minutes or until chicken is done and pineapple is thoroughly heated. Remove chicken and pineapple from grill. Cut chicken into thin slices.

Spread inside of each pita pocket with 1 tablespoon cream cheese and 1 teaspoon jelly; place 2 spinach leaves and 1 pineapple slice in each pocket. Arrange chicken evenly in pockets. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 277
Caloriesfromfat 11 %
Fat 3.4 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.7 g
Carbohydrate 35.2 g
Fiber 4.2 g
Cholesterol 56 mg
Iron 0.0 mg
Sodium 260 mg
Calcium 0.0 mg