Chicken grill goes Hawaiian in this easy supper recipe

McClatchy-Tribune News ServiceSeptember 18, 2013 

Hawaiian barbecued chicken is served with pineapple Caesar salad.



    • 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 grilled chicken with a pineapple-laced barbecue sauce and a tropical Caesar salad can be on the table in less than an hour.

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.


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 plates and serve remaining sauce and rolls on the side.

Nutrition 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.


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. Makes 2 servings.

Nutrition 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.

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