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Grilled Pineapple-Chicken Pockets

Prep time 16 mins
Cook time 11 mins
Yield 4 servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook