Chicken with Cranberry Pineapple Marinade
Serving Size
Makes 4 to 6 servings
Ingredients
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
Steps
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 165º F (75ºC). 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