Grilled Pineapple-Chicken Pockets

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 11%
  • Fat: 3.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.7g
  • Carbohydrate: 35.2g
  • Fiber: 4.2g
  • Cholesterol: 56mg
  • Iron: 0.0mg
  • Sodium: 260mg
  • Calcium: 0.0mg


  • 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


  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.
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