Tropical Glazed Chicken

Mmm, this chicken is really yummy and fairly quick. Especially if you make the glaze earlier and just pull it out when ready to cook. The pineapple juice, mustard and red pepper flakes give it a sweet and spicy flavor. I use my grill all year long, so don't be surprised that this is on the grill. When I'm in the mood for it, I'll even sweep away snow to get to the grill. Yummy!

My husband really likes this one, but my kids have not been very good at eating lately. You will all be proud of me though for only cooking one meal. I don't know if they are hungry or not because they have finally learned that complaining about it will not get me to make them something else.

Tropical Glazed Chicken with Stir fry Veggies

* 1 cup chicken broth

* 3 tablespoons pineapple juice concentrate, thawed

* 1 tablespoon coarse-grain Dijon mustard (I just used yellow mustard and left out the mustard powder below)

* 1 clove garlic, minced

* 1 teaspoon finely chopped fresh sage

* 1/2 teaspoon mustard powder

* Dash of ground red pepper (I used a pinch or two of red pepper flakes)
* 1 tablespoon honey

* 1 pound boneless, skinless chicken breast

1. Make the glaze by bringing the chicken broth to a boil in a small saucepan over med-high heat until it is reduced to 1/4 cup. (Just guess, it's ok!). Add the juice, mustard, garlic, sage, mustard powder, red pepper, and honey. Bring back to a boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and use immediately or refrigerate.

2. Coat a grill rack with cooking spray. Preheat the grill for 10 minutes on med-high. (I did this while making the glaze)

3. Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the pineapple-mustard glaze and grill for 4 more minutes, brushing with the glaze every once in a while. Cook until no longer pink, and the juices run clear, or it registers 170 degrees on a meat thermometer inserted in the thickest portion. (Since the glaze never touches raw chicken you can save the left overs for another day.)

4. I made a bag of Broccoli stir-fry while the chicken was cooking. I just put a little oil in the pan and then salted the veggies. You could make rice as well if you wanted.

Chicken--4 servings, 161 calories, 2 g fat, 66mg cholesterol and 419 mg sodium.

Veggies (16 oz bag)--6 servings, 30 calories, 0 g fat, 0 mg cholesterol, 15 mg sodium.