Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Pineapple Chicken Wraps
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- Level: Easy
- Total: 1 hr 15 min (includes marinating time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 27 g
- Cholesterol
- 83 mg
- Sodium
- 757 mg
- Level: Easy
- Total: 1 hr 15 min (includes marinating time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 17 g
- Protein
- 27 g
- Cholesterol
- 83 mg
- Sodium
- 757 mg
Ingredients
Directions
- Preheat a grill pan over medium-high heat. Place the pineapple and scallions into a large mixing bowl. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper and toss to coat. Place in the grill pan and cook, turning occasionally, until softened and evenly browned, 7 to 10 minutes. Set aside.
- In a small mixing bowl, whisk the zests and juices of the lemon, lime and orange together with the remaining 2 tablespoons olive oil. Add the apricot jam, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix to combine and set aside.
- Meanwhile, slice each chicken breast horizontally to create 2 thin pieces. Pound each piece to 1/2-inch thick and place in a shallow baking dish. Pour the citrus mixture over the chicken and refrigerate for 15 minutes. Remove the chicken from the marinade and lay it flat on a work surface. Sprinkle both sides with salt and pepper. Place 2 to 3 pineapple pieces and 2 scallion pieces in the center of 1 chicken fillet. Wrap the chicken around the pineapple and scallions and secure with toothpicks. Repeat with the remaining chicken, pineapple and scallions to create 4 wraps in total.
- Heat the grill pan over medium-high heat. Grill the chicken wraps, turning 90 degrees every 2 minutes, until evenly browned, 8 to 10 minutes total. Remove from the grill and let cool for 5 minutes. Remove the toothpicks and serve immediately.
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