Serves 4
441 cal · 50 min
Grilled Pineapple Ginger Glazed Chicken with Zucchini and Peppers
Recipe GLPR33de4db0c97e4a
Tender grilled chicken breasts basted with a vibrant pineapple ginger glaze, served alongside charred zucchini, colorful peppers, and caramelized pineapple spears. The tangy-sweet glaze features fresh ginger, Dijon mustard, and a balance of pineapple juice and apple cider vinegar. All components are served over fluffy whole wheat couscous and finished with fresh green onion garnish.
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Ingredients
1½ cups Pineapple juice
¼ cup Apple cider vinegar
3 tablespoons Brown sugar
1½ tablespoons Reduced sodium soy sauce
1 tablespoon Fresh minced ginger
1 tablespoon Dijon mustard
1 cup Whole wheat couscous, dry
1 pound Boneless, skinless chicken breast
1 tablespoon Olive oil
⅛ teaspoon Salt
¼ teaspoon Black pepper
1 Sweet yellow onion, cut into wedges
2 Large zucchini, cut into chunks
1 Red bell pepper, cut into strips
1 Orange bell pepper, cut into strips
8 spears Fresh pineapple spears
1 Green onion, sliced
Directions
In a medium saucepan, combine pineapple juice, apple cider vinegar, brown sugar, soy sauce, minced ginger, and Dijon mustard. Place the saucepan over medium-high heat and stir until the sugar dissolves.
Bring the glaze mixture to a rolling boil and allow it to cook for approximately 15 minutes, until the liquid reduces and thickens slightly. Remove from heat and set aside.
Preheat your grill to medium heat, cleaning the grates well to prevent sticking.
While the grill heats, begin cooking the couscous according to package directions. Fluff with a fork when done and keep warm.
Cut the chicken breast into 4 equal portions. Rub each piece evenly with olive oil, salt, and black pepper on all sides.
Place the seasoned chicken breasts on the preheated grill and cook for 2 minutes per side to develop grill marks. The chicken should not be cooked through yet.
Continue grilling the chicken, turning and basting with the pineapple ginger glaze every minute or two, for 5 to 6 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the breast.
While the chicken finishes cooking, place the onion wedges, zucchini chunks, red pepper strips, orange pepper strips, and pineapple spears on the grill. Baste them with the remaining glaze and grill for 3 to 5 minutes, turning occasionally, until they develop char marks and are tender-crisp.
Divide the cooked couscous evenly among four plates or a serving platter. Top with the grilled chicken, vegetables, and pineapple spears.
Garnish the dish with sliced green onions and drizzle any remaining glaze over the top before serving.
