1 cup (250 mL) plain Greek-style yogurt
2/3 cup (150 mL) Ocean Spray® Cran·Pineapple™ Cranberry Pineapple Cocktail
2 tsp (10 mL) curry powder
1 tsp (5 mL) Kosher salt
½ tsp (2 mL) fresh minced garlic
½ tsp (2 mL) freshly cracked pepper
½ tsp (2 mL) turmeric
1 lb (500 g) boneless, skinless chicken breasts
2 cups (500 mL) fresh pineapple, cut into 1-inch (25 mm) chunks (about ½ fresh pineapple)
1 large red pepper, cut into 1-inch (25 mm) strips
1 medium red onion, peeled, cut into 1-inch (25 mm) strips
In small mixing bowl, stir together first seven ingredients; mix well. Place 1 cup (250 mL) marinade and chicken in a resealable plastic bag (reserve and refrigerate remaining marinade). Refrigerate for at least 1 hour or up to 8 hours.
Remove chicken from marinade and toss out bag. Preheat grill or grill pan to medium high. Grill chicken breasts to internal temperature of 165° F (75°C). To serve: place a bed of baby greens or quinoa on a plate and top with chicken and vegetables. Use reserved marinade as a dip for grilled chicken and vegetables.
Tip: For a lower calorie option use Ocean Spray® Diet Cran-Pineapple™ Low Calorie Beverage