Tasty Tuesday

It's that time...time to break out that grill and make up something yummy!!





Grilled Malibu Chicken

Ingredients:

6 boneless/skinless chicken breasts
2 Tablespoons BBQ seasoning (I used Montreal Steak Seasoning)
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (from the can)
4 Tablespoons grassfed butter or ghee
1 Tablespoon plain yellow mustard
1 Tablespoon honey
2 teaspoons coconut aminos
1 teaspoon chili powder

Directions:

The original recipe suggested pounding the thicker parts of the breasts to make them more uniform in thickness, but I simply sliced through them horizontally to form two thin breasts out of each one. They cook faster this way, the meat goes farther, and it’s more flavorful when you’re using sauces or marinades.

Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, coconut aminos, and chili powder in a medium mixing bowl and whisk until smooth, then set aside.

Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º). Or if that last sentence makes you panic, turn on your grill-pan to medium-high heat.

Quickly grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about two minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes.

Move the chicken to the indirect part of the grill (or a not-so-hot part of your pan) and brush the top of each with the sauce. Top each breast with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese then a pineapple ring on each breast and drizzle yet again with the sauce. Continue cooking with the grill lid down (or in my case, a piece of aluminum foil. . . grill masters are rolling their eyes, I’m sure) until the internal temperature reaches 160º, about 10 minutes.

Serve with . . . another drizzle of sauce.