Grilled Chicken with Fruit
Makes: 8 servings
Ingredients
- 3/4 cup frozen Florida Orange
Juice Concentrate, thawed
- 1/4 cup light pancake and
waffle syrup product
- 3 tablespoons snipped fresh
basil or 1 teaspoon dried basil, crushed
- 3/4 teaspoon
garlic salt
- 8 skinless, boneless chicken breast
halves (about 1-1/2 pounds total)
- 4 medium zucchini
and/or yellow summer squash, cut lengthwise into
- quarters,
or baby crookneck squash,
halved lengthwise
- 2 medium red and/or green
sweet peppers, seeded and quartered
- 1 large pineapple,
peeled, cored, and cut into 8 slices
- 2 Florida
Oranges, cut into 1/2"-thick slices

Preparation Instructions
For sauce, in a bowl stir together thawed concentrate,
syrup, basil, and garlic salt. Rinse chicken; pat dry
with paper towels. Brush sauce generously over chicken,
squash, and peppers.
Place chicken and vegetables on the rack of an uncovered
grill directly over medium coals. Grill for 6 minutes.
Brush with sauce; turn and brush again. Add pineapple
and orange slices; brush with sauce. Grill for 6 to
9 minutes or until chicken is tender and no longer
pink, turning pineapple and oranges once. |