Grilled chicken with a pineapple-laced barbecue sauce and a tropical Caesar salad combine in this easy-to-serve dinner.
A barbecue sauce with sugar can burn and blacken the food. The secret is to use the sauce as a glaze, painting the food during the last few minutes of cooking. I serve the remaining sauce on the side.
Cooking: The chicken can be sauteed instead of grilled. Brown the chicken about 2 minutes per side, lower the heat to medium low, spoon a little sauce on top, cover and cook 5 minutes. A meat thermometer should read 170 degrees.
Substitutions: Hawaiian rolls can be found in most supermarkets. They are a white, slightly sweet roll. Any rolls can be used.
Cut the prep work: Fresh pineapple cubes can be found in the produce section of most supermarkets. Use the juice from the container for the barbecue sauce.
Fred Tasker’s wine suggestion: This sweet dish would go wonderfully with an off-dry riesling.
To buy: Two 6-ounce boneless, skinless chicken breasts, 1 container fresh pineapple cubes, 1 head romaine lettuce, 1 package chives. 1 small bottle pasta sauce, 1 small jar Dijon mustard, 1 piece Parmesan cheese, 1 small package Hawaiian rolls and 1 small bottle Caesar salad dressing.
Staples: Vegetable oil spray, sugar, salt and black peppercorns.
Nutrition: This meal contains 530 calories per serving with 33 percent of calories from fat.Linda Gassenheimer is the author of 14 cookbooks, including “The Flavors of the Florida Keys” and “Mix ’n’ Match Meals in Minutes for People with Diabetes.” Go to dinnerinminutes.com.