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| INGREDIENTS |
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6
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boneless, skinless chicken
breasts
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1
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bottle Teriyaki sauce
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6
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ears corn on the cob
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1
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prepared cored and peeled fresh pineapple, sliced (found in most produce departments)
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2
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large tomatoes, sliced
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2
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cucumbers, sliced
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| RECIPE |
- Remove any visible fat from chicken breasts.
Place in large zip-lock bag and pour in teriyaki sauce, zip closed and refrigerator for at least 1 hour and up to 12 hours.
- Shuck corn removing all silk from each ear, set aside.
- Slice tomatoes and cucumbers, set aside.
- Heat grill to hot temperature, drain chicken from teriyaki sauce and place on prepared grill.
Cook chicken for 5 minutes.
Turn and place on cooler side of grill.
- Place corn on grill and close lid.
Grill for 3 minutes, turn corn and continue grilling corn with chicken until chicken reaches an internal temperature of 160 degrees F.
- During the last 2 minutes of grilling, add pineapple to grill; plate and serve with tomatoes and cucumbers.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast, 1 ear of corn, 2 pineapple rings, cucumbers and tomatoes
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
565 |
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| Total Fat |
19 g |
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| Sodium |
791 mg |
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| Total Carbohydrates |
59 g |
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| Fiber |
4 g |
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| Protein |
31 g |
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