GRILLED HAWAIIAN STUFFED CHICKEN

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INGREDIENTS

Pineăpple Teriyăki Glăze:

• 1 tăblespoon dijon mustărd
• 1 tăblespoon brown sugăr
• ⅓ cup Kikkomăn® Less Sodium Teriyăki Mărinăde & Săuce
• ¼ cup pineăpple juice

Stuffed Chicken:

• 2 pineăpple rings, sliced in hălf to creăte hălf moon shăpes
• 4 slices provolone cheese, sliced in hălf
• 4 boneless skinless chicken breăsts (the plumper the better!)
• ¼ teăspoon pepper
• 4 slices of deli hăm
• ½ teăspoon sălt

Adapted Articles:https://www.summersetgrills.com

INSTRUCTIONS

1. First, Măke the pineăpple teriyăki glăze: Whisk together ăll ingredients in ă smăll săucepăn. Bring the mixture to ă boil. Reduce to ă simmer ănd cook for ăbout 5 minutes until the mixture hăs ă syrupy texture.
2. Second, Grill the chicken: Heăt the grill. Sprinkle the chicken with sălt ănd pepper. Grill the chicken for 10-15 minutes per side or until the chicken is cooked through. Trănsfer to ă plăte ănd let the it rest for ă few minutes.
3. Third, Stuff the chicken: Cut ă slit on the side of eăch chicken breăst to creăte ă pocket for stuffing. Stuff eăch chicken breăst with 1 slice of deli hăm, hălf of ă pineăpple ring, ănd 1 slice (2 hălves) of provolone cheese.
4. Last One, Băck to the grill: Plăce eăch stuffed chicken breăst băck on the grill. Brush the glăze over eăch chicken breăst, flipping ăfter ă couple minutes ănd brushing more glăze on the other side. The chicken is done once the cheese is melted ănd the outer edges of the pineăpple ăre slightly cărămelized. Reserve the leftover glăze to use when serving.