pineapples | My Meals are on Wheels

Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle Fries

March 29, 2013 at 5:25 PM | Posted in Aunt Millie's, ground turkey, Ore - Ida, pineapples | Leave a comment
Tags: Cheddar, Dole Food Company, Kikkoman, Monterey Jack, Ore-Ida, Pineapple, Teriyaki, Turkey

Today’s Menu: Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle Fries

It was a beautiful day out today, sunny and in the mid 50′s. 60 tomorrow but rain and snow flurries possible Monday. So today I had somebody clean all our gutters out, which were full of leaves. Got the car washed and cleaned on the inside also. Long Spring cleaning list if it ever warms up! For dinner a Teriyaki Pineapple Turkey Burger w/ Baked Crinkle Fries.

To make the burger you’ll need; Kikkoman Less Sodium Teriyaki Marinade and Sauce, Dole Pineapple slices and juice, Honeysuckle White Extra Lean Ground Turkey (99/1), fresh Ginger (grated), and Panko Bread Crumbs. the original recipe made 4 burgers I broke the recipe down to make 2, 1 for lunch tomorrow. When frying the burger keep a close eye on it because it start to burn due to the Teriyaki Sauce.

To prepare it just stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 1 teaspoon Teriyaki mixture and shape into a pattie. I then pan fried it in Extra Virgin Olive Oil about 4 1/2 minutes per side brushing it with the remaining Teriyaki mixture. Placed the pineapple slice in the pan and cooked until lightly golden brown. Served the burger on a Aunt Millie’s Light Whole Grain Bun with, Light Mayonnaise and Pineapple. This makes one fine and juicy burger! The Teriyaki Sauce is perfect with the Turkey and Pineapple and the Mayo just adds to the flavor. I left the original recipe at the bottom of the post, makes 4 Turkey Burgers.

For a side I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. Then for dessert later a slice of Pillsbury Nut Quick Bread topped with a Pineapple slice (Leftover from dinner).

Teriyaki Pineapple Turkey Burgers
Ingredients (Makes 4 servings)

1/4 cup Kikkoman Teriyaki Baste & Glaze, divided
1 can (8oz.) pineapple slices, drained, reserve 1/4 cup juice
1 pound ground turkey or chicken
1 teaspoon grated fresh ginger
1/4 cup Kikkoman Panko Bread Crumbs
4 whole grain hamburger buns
4 slices Cheddar or Monterey Jack cheese

Instructions

Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.

Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.

Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.

Serve burger on buns with cheese and pineapple.

http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=12989#.UVXplRzOk20

Newman’s Own Pineapple Salsa

February 18, 2013 at 9:59 AM | Posted in pineapples, salsa | Leave a comment
Tags: Citric Acid, Dietary Reference Intake, Jalapeño, Newman, Newman's Own, Orthodox Union, Salsa, Tomato paste

Wow I tried Newman’s Own Pineapple Salsa for the first time and I’m going to have to make room for another Salsa! My favorite is still Newman’s Own Black Bean and Corn Salsa but the Pineapple is awfully close! It’s a completely different Salsa than the Black Bean and Corn. It’s got a little heat from the Jalapenos and then you have the sweetness from the Pineapple, it ends up a perfect match for a Salsa. This would go good over your Eggs at Breakfast or at dinner for a topping for your Baked Potato. I’ll be adding this to the Pantry Stock for sure.

Newman’s Own Pineapple Salsa

Aloha-peno! A little sweet with a bit of heat.

All Natural Ingredients

Tomato Puree (Water, Tomato Paste, Citric Acid), Diced Tomatoes, Crushed Pineapples, Jalapeno Peppers, Brown Sugar (Sugar, Molasses), Salt, Distilled Vinegar, Onions*, Natural Flavors, Allspice

*Dried

Kosher with Circle U Symbol (Union of Orthodox Jewish Congregations of America)
Nutrition Facts

Serv. Size2 Tbsp (32g)Calories15Calories from fat0Total fat0gSaturated fat0gTrans fat0g Cholesterol0mgSodium90mg (4% DV)Total Carbohydrate3g (1% DV)Dietary Fiber<1g (4% DV)Sugars3gProtein0gVitamin A(15% DV)Vitamin C(0% DV)Calcium(0% DV)Iron0g (0% DV) Percent Daily Values (DV) are based on a 2,000 calorie diet.

http://www.newmansown.com/products/newmans-own-pineapple-salsa/

Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/…

February 5, 2013 at 6:12 PM | Posted in Aunt Millie's, ground turkey, Honeysuckle White Turkey Products, pineapples | 5 Comments
Tags: Canola, cook, Home, Pineapple, Sauce, Teriyaki, Turkey, Zest (ingredient)

Today’s Menu: Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/ Potato Pancakes

I haven’t had a Turkey Burger in quite some time. Yesterday while at the store I picked some ingredients I needed and tonight for dinner, Teriyaki Pineapple Turkey Burgers and Roasted Red Pepper Mayonnaise w/ Potato Pancakes.

It would have been nice to be able to fire up the outside grill for the burger but due to snow and cold I had to pan fry it. I used Canola Oil to fry it and fried it about 4 minutes per side. To make the burger you’ll need; 1/2 Cup Kikkoman Less Sodium Teriyaki Marinade and Sauce, divided, 1 Dole Pineapple slice (drained reserve 1/4 cup juice), 1/4 lb Honeysuckle White Extra Lean Ground Turkey (99/1), 1/8 tsp fresh Ginger (grated), and 1/4 Cup Panko Bread Crumbs. the original recipe made 4 burgers i broke it down to make 2, 1 for lunch tomorrow. When frying the burger keep a close eye on it because it start to burn due to the Teriyaki Sauce.

To prepare it just stir together Kikkoman Teriyaki Marinade and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together the turkey, ginger,Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into patties. Fry or Grill pattie, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown. Serve burger on buns with, Roasted Red Pepper Mayonnaise, Cheese and Pineapple. This makes one fine and juicy burger! The Teriyaki Sauce is perfect with the Turkey and Pineapple and the Roasted Red Pepper Mayonnaise gives it that bang of a taste.
To make the Roasted Red Pepper Mayonnaise you’ll need; 1/3 cup Hellman’s Light Mayonnaise, 2 tablespoons chopped Roasted Sweet Red Peppers, 1/2 teaspoon grated Lemon peel, and 1/8 teaspoon Sea Salt. Just make this ahead of time and refrigerate it. Mix all the ingredients until completely mixed and store. For a side with my burger I had some of those fantastic Potato Pancakes leftover. I just put them in skillet on medium low and warmed through. I’ve left the recipes at the end of the post. For dessert/snack later some Triscut Reduced Fat Crackers with slices of Sargento Reduced Fat Sharp Cheddar Cheese.

Teriyaki Pineapple Turkey Burgers
Ingredients

1/2 Cup Kikkoman Less Sodium Teriyaki Marinade and Sauce, divided
1 Dole Pineapple slice (drained reserve 1/4 cup juice)
1/4 lb Honeysuckle White Extra Lean Ground Turkey (99/1)
1/8 tsp fresh Ginger (grated)
1/4 Cup Panko Bread Crumbs
1 Aunt Millie’s Whole Grain Reduced Calorie Hamburger Buns
1 Slice Sargento Ultra Thin Cheddar/Jack Cheese

Directions

Stir together Kikkoman Teriyaki Marinade and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.
Mix together turkey, ginger,Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into pattie.
Fry or Grill pattie, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.
Serve burger on buns with cheese and pineapple.

ROASTED RED PEPPER MAYONNAISE

1/3 cup Hellman’s Light Mayonnaise
2 tablespoons chopped Roasted Sweet Red Peppers
1/2 teaspoon grated Lemon peel
1/8 teaspoon Sea Salt

You can make this early and refrigerate it. Just mix all ingredients until well mixed and store in the fridge until needed.

Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple

February 2, 2013 at 6:57 PM | Posted in carrots, pineapples, pork chops, rice | 2 Comments
Tags: Canola, Chicken, Dole Diced Pineapple, Pork, Rice, Saturated fat, Sauce, Sweet and sour sauce

Today’s Menu: Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple

Woke up to a Winter Wonderland this morning! A fresh 3 ” on the ground and more to come. So what better way to warm up on the inside than a big serving of Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple. With everyone healthy, hibernating, and hungry I prepared a La Choy Creations Sweet & Sour Chicken Dinner Kit, but I substituted Pork for the Chicken.

The dinner kit comes; with 1 can pineapple and red peppers in a sweet & sour sauce, and 1 packet pre-measured long grain rice. I added 1 lb. of boneless Pork Chops (trimmed of fat and cut into 1/2″ pieces), 2 tbsp Canola Oil (for cooking Pork), and 1 1/2 cups water. Boil the rice, fry the Pork in 1 tablespoon of Canola Oil, add your sauces, fix any sides you would like, and serve the Pork on top of the bed of rice. I’ve left the full instructions at the end of the post. It came out delicious! The Sweet &Sour Sauce is just flat out fantastic. It has a perfect blending of spices, pineapple, and red peppers. It makes 5-6 servings and it’s 320 calories and 45 carbs.

I used Boneless Pork Chops, purchased from Walmart, that I trimmed the fat from and then cut into 1/2″ cubes. Along with the Sweet & Sour Pork I added 1 can of Sliced Water Chestnuts with the Pork and Sauce and sides of Dole Diced Pineapple, and boiled Mini Carrots. The Pork was just as good, if not better, than the Chicken. Pork and pineapple are a great combo, but what doesn’t go good with pineapple! I’m hooked on these La Choy Creations Dinners! Excellent and filling dinner! I left the original recipe, with the Chicken, below. For dessert/snack later I made some Hidden Valley Ranch Chip Dip using 1 packet of Hidden Valley Ranch Mix and Daisy Reduced Fat Sour Cream. I used Ruffles Light Fat Free Chips.

La Choy Creations Sweet & Sour Chicken

Ingredients:

1 Sweet & Sour La Choy Dinner Kit
1 Can Sliced Water Chestnuts
1 lb. boneless, skinless chicken breast
2 tablespoons cooking oil, Canola oil
1 1/2 cups water
Any side dishes of your choice

Instructions:

* Bring 1 1/2 cups water to a boil in a small saucepan over high heat. Add Rice. Cover and reduce heat to low and cook 10 minutes or until Rice is tender and water absorbed.

* Cut 1 lb. boneless skinless Chicken into 1/2″ pieces.

* Heat 10 inch non-stick skillet over medium high heat

* Add 2 tablespoons oil to skillet. Add Pork and cook 6 – 7 minutes or until Chicken reaches temperature of 165 * F.

* Add Sauce to Chicken, heat 1 minute or until sauce is warmed. Serve over prepared Rice.

* Serve with your favorite Asian side dish. I with Dole Diced Pineapples and a small package of Mini Carrots
Sweet & Sour Chicken Family Meal

Sweet & Sour Chicken
La Choy Creations™ Sweet & Sour Chicken brings the best of both worlds together: Savory red peppers and juicy, sweet pineapple are coated with a specially seasoned sweet and sour sauce. Simply cook the chicken in the sauce and serve it over prepared rice for an easy way to make a quick meal.

Nutrition Facts
Serving Size 1 cup prepared (227g)
Servings Per Container about 6
Amount Per Serving
Calories 320Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 490mg 20%
Total Carbohydrate 46g 15%
Dietary Fiber 2g 8%
Sugars 13g
Protein 24g
Vitamin A 6% Vitamin C 4%
Calcium 6% Iron 15%
http://www.lachoy.com/products/family-meals.jsp

Mushroom & Smoked Cheddar Bison Burger w/ Crinkle Fries

December 13, 2012 at 6:29 PM | Posted in bison, cheese, Healthy Life Whole Grain Breads, mushrooms, pineapples, Turkey meatballs | Leave a comment
Tags: Bison, Bison Sirloin, Bordon, Cheddar cheese, Christmas, Cooking, Dinner, Great Range, Lay, Mushroom, Olive oil

Today’s Menu: Mushroom & Smoked Cheddar Bison Burger w/ Crinkle Fries

Really enjoyed the day, out spreading Christmas Cheer! I was out delivering Christmas cards and Gifts this afternoon. I love giving friends and family gifts, It’s my favorite part of Christmas! I dropped off Candy and Gift Cards to my Family Doctor and his staff and cards and candy to my long time Oncologist along with his staff. Also while at my Oncologist, as I always do every month, I dropped off a huge box of Snacks – Doritos, Lay’s Potato Chips, Cheese Crackers, and such the treatment center in his office. It’s so sad, they enlarged their in office treatment center for cancer patients and it’s still not large enough to treat all the patients fighting cancer. I received treatment there myself once and I hold a very soft spot in my heart for all those fighting the various forms of cancer. So I make sure I drop off snacks for the patients to snack on while receiving their treatments. I finished up my gift deliveries by dropping a few cards off to my neighbors. I’ve got some great neighbors, they are always there to help and assist me with what ever help I need. Being in a wheelchair having good neighbors like I do is a blessing!

Well for dinner I prepared Mushroom & Smoked Cheddar Bison Burgers w/ Crinkle Fries. yes I’ve got my Mom eating a Bison Burger, she’s coming around! I used Great Range Ground Bison Sirloin. I seasoned it with McCormick Grinder Steakhouse Seasoning and pan fried them about 3 – 4 minutes per side, 3 minutes for mine I like medium rare. I served them on a Healthy Life Whole Grain Bun and topped them with Sauteed Baby Bella Mushrooms and a slice of Borden Smoked Cheddar Cheese.

For a side I baked some Alexia Crinkle Fries with a dipping side of Hunt’s Ketchup. For a dessert/snack later I prepared some BBQ Pineapple Turkey Meatballs. 3 ingredients; 1 package Honeysuckle White Turkey Meatballs, 1 bottle BBQ Sauce (I used Montgomery Inn Sauce), and 1 small can Dole Pineapple Tid Bits. Just add all ingredients to a medium size sauce pan set it on low and let it simmer till warmed through out. Makes a great little quick snack or appetizer.

Teriyaki Chicken w/ Water Chestnuts, Mini Carrots, Pineapple Chunks, and…

November 29, 2012 at 7:14 PM | Posted in carrots, chicken, pineapples | 3 Comments
Tags: Chicken, Dietary fiber, Dinner, Food, La Choy, Pineapple, Rice, Saturated fat, Sauce, Teriyaki

Today’s Menu: Teriyaki Chicken w/ Water Chestnuts, Mini Carrots, Pineapple Chunks, and Chow Mein Noodles

My Mom has been spending most of the day with my Dad at a Rehab Center so I’ve been trying to make sure she has a hearty and filling dinner waiting on her when she comes home. Last week or so I prepared a La Choy Creations Sweet & Sour and this week I went with the La Choy Teriyaki Chicken. I love these new one-skillet meals from La Choy; they add an Asian flair while also creating a filling and delicious meal in no time!. Each box contains all of the ingredients you need, except for the meat, to create a flavorful meal in just 20 minutes. All you have to do is combine the ingredients with your choice of protein (chicken, beef, shrimp, whatever you choose) in a skillet and any sides you would like to add and your done. When done you have a delicious meal that was easy to prepare and even easier to clean-up! The Teriyaki took 2 pans to prepare it, 1 for the Chicken and Sauce and 1 for the Rice.
First time I prepared this one and it will not be the last! Excellent Chicken Teriyaki! The flavors were incredible and the Teriyaki Sauce was fantastic. I added Sliced Water Chestnuts, Libby’s Skinny Fruits No Sugar Added Pineapple Chunks, Mini Carrots, and China Boy Chow Mein Noodles. I love using Pineapple in dishes especially with Asian style dishes. The Pineapple paired with the Teriyaki Sauce was perfect combo and the Sauce was, oops I already told you how good that was. The La Choy box reads it has 6 servings but you could get more than that out of it. This would go great with Shrimp or Pork also. For dessert later a Jello Sugarless Dark Chocolate Pudding.

La Choy Creations Teriyaki Chicken

La Choy Creations Teriyaki Chicken offers a mouthwatering matchup of red peppers and sesame seeds in a tasty teriyaki sauce, served over rice. All you have to do for this deliciously easy meal is prepare the chicken with the sauce, and then pour the blended mixture over cooked rice.

Teriyaki Chicken Family Meal
Nutrition Facts
Serving Size 1 cup prepared (227g)
Servings Per Container about 6
Amount Per Serving
Calories 310Calories from Fat 60
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 800mg 33%
Total Carbohydrate 40g 13%
Dietary Fiber 2g 8%
Sugars 7g
Protein 23g
Vitamin A 6% Vitamin C 4%
Calcium 4% Iron 15%

BBQ Chicken Pizza and Ham & Pineapple Pizza!

February 17, 2012 at 7:04 PM | Posted in baking, chicken, diabetes, diabetes friendly, Food, low calorie, low carb, pineapples, pizza | Leave a comment
Tags: Barbecue, Chicken, Ham, Meijer, Mozzarella, Olive oil, Pita Bread, Pizza

Today’s Menu: BBQ Chicken Pizza and Ham & Pineapple Pizza!

It was all home made Pizzas around here tonight! Two delicious and different Pizzas.The Chicken was made with Roasted Chicken, Gouda Cheese, 2% Mozzarella Cheese, Mushrooms, Black Olives, J B‘s Fat Boy Sticky Stuff Sauce, and Wheat Pita Bread. The Ham and Pineapple was made with Oscar Mayer Carver Board Ham, Dole Crushed Pineapple, Gouda Cheese, 2% Mozzarella Cheese, Mushrooms, Black Olives, J B‘s Fat Boy HaugWaush Sauce, and Wheat Pita Bread. After preparing bake at 375 degrees until hot and Cheese is melted. We’ve had the BBQ Chicken several times now and the first time we’ve had the Ham and Pineapple, it won’t be the last! The Ham and Pineapple along with the BBQ Sauce makes one fantastic tasting Pizza. I love using the Meijer Wheat Pita bread. It’s perfect for making Pizza and a lot lower in calories and carbs. I left the recipe for the BBQ Chicken below, the Ham and Pineapple is made the same way. For dessert/snack later a bag of Jolly Time 100 Calorie Mini Bag of Pop Corn.

BBQ Chicken Pizza

Ingredients

2 Tablespoons Extra Virgin Olive Oil
1 Rotissiaire Chicken
1 Cup Barbecue Sauce (recommended: Fat Boy Sticky Stuff Sauce)

2 Wheat or Whole Wheat Pita Bread
4 Medium Baby Bella Mushrooms, sliced thin
1 Can Sliced Black Olives, 1 Tablespoon on each Pizza
1 Cup Shredded Gouda
3/4 Cup Shredded 2% Mozzarella

Directions

Preheat oven to 375 degrees F.

Remove the skin and pull and shred all the meat from the Rotissiaire Chicken and store in a bowl or plastic container. After pulling all the meat add 1/2 cup of the BBQ Sauce and mix until the Chicken is coated.

Build the Pizza. Brush Pita Bread with Extra Virgin Olive Oil. Add remaining 1/2 cup BBQ Sauce and brush on Pita Breads. Add layer of the shredded Chicken, Black Olives, Sliced Mushrooms, Shredded Mozzarella and Shredded Gouda Cheese.

Bake at 375 degrees until Cheese is melted and pizza is warmed and cheese is melted. Enjoy!

Teriyaki and Pineapple Turkey Burger w/ Baked Steak Fries

September 26, 2011 at 5:28 PM | Posted in diabetes, diabetes friendly, Food, fruits, Healthy Life Whole Grain Breads, low calorie, low carb, pineapples, turkey burger | Leave a comment
Tags: Breyers, Extra Virgin Olive Oil, Olive oil, Ore-Ida, Sea salt, Teriyaki, Turkey, Whole grain

Today’s Menu: Teriyaki and Pineapple Turkey Burger w/ Baked Steak Fries

Turkey Burger and Fries for dinner. I used Jennie O Savory Turkey Burger Patties. Seasoned it with Sea Salt and Pepper and fried in Extra Virgin Olive Oil (1/2 Tbs) and after flipping the Burger I added a tablespoon of Kikkoman Less Sodium Teriyaki Sauce to it along with a Pineapple Ring on top. Served on an Healthy Life Whole Grain Bun. The combination of the Teriyaki Sauce and the sweetness of the Pineapple Ring makes one great tasting Turkey Burger! As a side I had Ore Ida Baked Steak fries. For dessert/snack later a Mini Bag of Jolly Time Pop Corn.

Baked Tilapia w/ Long Grain & Wild Rice and Mago/Pineapple Salsa

July 1, 2011 at 5:44 PM | Posted in baking, diabetes, diabetes friendly, fish, Food, fruits, pineapples, rice | Leave a comment
Tags: Baking, Black pepper, Cooking, Garlic, Home, Sea salt, Tilapia, Uncle Ben's Rice

Today’s Menu: Baked Tilapia w/ Long Grain & Wild Rice, Mango/Pineapple Salsa, and Whole Grain Bread.

Tried Gorton’s Skillet Crisp Tilapia and loved it! Easy to fix, baked at 425 degrees for 21 minutes, and very tasty. I believe there are two different Tilapia Fillets, I tried the Garlic and Herb Seasoning and plan on trying the other. Along with the Tilapia I had Uncle Ben’s Long Grain and Wild Rice and a Mango & Pineapple Salsa (Check my previous posts for the Salsa Recipe). Also had a slice of Healthy Life Whole Grain Bread.

Mojito-Rubbed Chicken with Grilled Pineapple

June 25, 2011 at 12:58 PM | Posted in chicken, diabetes, diabetes friendly, Food, fruits, grilling, low calorie, low carb, pineapples | Leave a comment
Tags: Chicken, cook, Dietary fiber, Home, Nutrition facts label, Nutritional Information, Olive oil, Pineapple

Ran across this in a Delish Newsletter and it looked and sounded too good not to pass along! find this one and many more at http://www.delish.com/ A great source for healthy and diabetic recipes.

Mojito-Rubbed Chicken with Grilled Pineapple

Ingredients

* 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
* 2 limes
* 1 tablespoon(s) olive oil
* 1 medium (3 1/2 pounds) pineapple, peeled and cut into 1/2-inch-thick slices
* 1/4 cup(s) loosely packed fresh mint leaves, chopped
* Salt and pepper

Directions

1. Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
2. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
3. From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In small bowl, combine oil, lime peel, and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl. Place pineapple slices on hot grill rack and cook 10 minutes or until browned on both sides, turning over once.
4. Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer pink throughout, turning over once. Serve chicken with pineapple and lime wedges.

Nutritional Information
(per serving)
Calories   320
Total Fat   6g
Saturated Fat   1g
Cholesterol   99mg
Sodium   385mg
Total Carbohydrate   27g
Dietary Fiber   3g
Sugars   –
Protein   40g
Calcium   –

http://www.delish.com/