Tropical Glazed Chicken - South Beach

internetnut's Note:

Pineapple juice and honey paired with a hint of mustard and red pepper give this dish a delightful sweet-and-spicy punch. You can make the glaze ahead, making this an easy dish for a busy weeknight. This is a Phase 3 recipe. This came from The South Beach Diet Cookbook. I have not tried this recipe.

• Total Time: 34 mins
• Prep Time: 15 mins
• Cook Time: 19 mins

Ingredients:

Servings: 4

• 1 cup chicken broth
• 3 tablespoons pineapple juice concentrate, thawed
• 1 tablespoon coarse grain Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon finely chopped fresh sage
• 1/2 teaspoon mustard powder
• 1 dash ground red pepper
• 1 tablespoon honey
• 1 lb boneless skinless chicken breast

Directions:

1. Bring the chicken broth to a boil in a small saucepan over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, sage, mustard powder, red pepper, honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use immediately or refrigerate until ready to use.
2. Coat a grill rack with cooking spray. Preheat the grill for 10 minutes on medium-high.
3. Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the pineapple-mustard glaze. Grill for 4 minutes longer, brushing with the glaze, until a thermometer inserted in the thickest portion registers 170 and the juices run clear.