Log Out | Member Center



Quick Fix: Chicken grill goes Hawaiian; pineapple brightens, enlivens Caesar salad

  • McClatchy-Tribune News Service
  • Published Tuesday, Oct. 8, 2013, at 1:11 p.m.
  • Updated Tuesday, Oct. 8, 2013, at 1:11 p.m.


Makes 2 servings

2, 6-ounce boneless, skinless chicken breasts

1/4 cup pasta sauce

2 tablespoons pineapple juice (from pineapple cubes)

2 teaspoons Dijon mustard

2 teaspoons sugar

Vegetable oil spray

Salt and freshly ground black pepper

2 Hawaiian rolls (1 ounce each)

Place chicken between 2 layers of plastic or parchment paper and flatten with a meat bat or the bottom of a heavy skillet. Mix pasta sauce, pineapple juice, mustard and sugar together to make a sauce. Heat a grill to medium-high and spray the grates with vegetable oil spray. Sear chicken 2 minutes. Turn and sear second side 2 minutes. Add salt and pepper to taste to the cooked side. Move chicken to a cooler area of the grill and spoon 1 tablespoon sauce over each piece. Cover with a lid or, if the grill does not have a cover, place foil over the chicken. Cook 2 minutes. A meat thermometer should read 170 degrees. Cut rolls open and spray with vegetable oil spray. Place on grill for 1 to 2 minutes. Remove chicken to 2 dinner plates and serve remaining sauce and rolls on the side. Makes 2 servings.

Per serving: 334 calories (23 percent from fat), 8.4 g fat (1.7 g saturated, 3.3 g monounsaturated), 109 mg cholesterol, 38.9 g protein, 23.5 g carbohydrates, 1.7 g fiber, 438 mg sodium.


Makes 2 servings

2 cups pineapple cubes (if large, cut in half)

4 cups Romaine lettuce, torn into bite-size pieces

1/4 cup snipped chives

2 tablespoons bottled Caesar dressing

2 tablespoons grated Parmesan cheese

Place pineapple cubes and lettuce in a salad bowl. Add chives and dressing. Toss well. Sprinkle the top with Parmesan cheese.

Per serving: 196 calories (50 percent from fat), 10.9 g fat (2.3 g saturated, 2.5 g monounsaturated), 10 mg cholesterol, 4.2 g protein, 23.3 g carbohydrates, 4.2 g fiber, 264 mg sodium.

Grilled chicken with a pineapple-laced barbecue sauce and a tropical Caesar salad combine in this easy-to-serve dinner.

A barbecue sauce with sugar can burn and blacken the food. The secret is to use the sauce as a glaze, painting the food during the last few minutes of cooking. I serve the remaining sauce on the side.

To get this dinner on the table in minutes, here are the ingredients you’ll need to buy: two 6-ounce boneless, skinless chicken breasts, 1 container fresh pineapple cubes, 1 head romaine lettuce, 1 package chives. 1 small bottle pasta sauce, 1 small jar Dijon mustard, 1 piece Parmesan cheese, 1 small package Hawaiian rolls and 1 small bottle Caesar salad dressing.

Staples you may have on hand: Vegetable oil spray, sugar, salt and black peppercorns.

Helpful hints

• The chicken can be sauteed instead of grilled. Brown the chicken about 2 minutes per side, lower the heat to medium low, spoon a little sauce on top, cover and cook 5 minutes. A meat thermometer should read 170 degrees.

• Hawaiian rolls can be found in most supermarkets. They are a white, slightly sweet roll. Any rolls can be used.

• Fresh pineapple cubes can be found in the produce section of most supermarkets. Use the juice from the container for the barbecue sauce.

This meal contains 530 calories per serving with 33 percent of calories from fat.

Subscribe to our newsletters

The Wichita Eagle welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views. Please see our commenting policy for more information.

Have a news tip? You can send it to wenews@wichitaeagle.com.

Search for a job


Top jobs