Grilled Pineapple Chicken Wraps

Total Time:
1 hr 15 min
Prep:
35 min
Inactive:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 pineapple, peeled, cored and cut into 4-by-1-inch pieces
  • 4 scallions, cut into 4-inch pieces
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Zest and juice of 1 lemon
  • Zest and juice of 1 lime
  • Zest and juice of 1 orange
  • 1 tablespoon apricot jam
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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