Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1 cup pineapple mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a large zip-top plastic bag; add 1 cup marinade. Seal bag; toss gently to coat. Place pineapple, bell peppers, and onion in another large zip-top plastic bag; add 1 cup marinade. Seal bag; toss gently to coat. Refrigerate bags 2 hours, turning occasionally.

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  • Prepare grill.

  • Drain pineapple mixture, discarding marinade. Place pineapple mixture and tomatoes in a large foil cooking bag. Drain chicken, discarding marinade. Place chicken on top of pineapple mixture. Seal and cut 6 (1/2-inch) slits in top of cooking bag. Place bag on grill. Grill 25 minutes or until chicken is done. Cut bag open with a sharp knife or cooking shears. Carefully peel back foil. Sprinkle with cilantro.

Nutrition Facts

336 calories; calories from fat 8%; fat 3.2g; saturated fat 0.7g; mono fat 0.6g; poly fat 0.9g; protein 43g; carbohydrates 35g; fiber 7g; cholesterol 99mg; iron 3mg; sodium 279mg; calcium 72mg.
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