Grilled Chicken with Fruit
Makes: 8 servings


  • 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.

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