- 4
Ingredients
- 4 boneless, skinless chicken cutlets
- 1 1/2 teaspoons chili powder
- 1/2 of a cored fresh pineapple, sliced
- 3 tablespoons cider vinegar
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/3 of a small green cabbage, cored and sliced (about 5 cups)
- 1/2 red onion, thinly sliced
- 1 small red sweet pepper, cut in strips
Preparation
Step 1
1. Sprinkle chicken with salt and 1 tsp. chili powder. For charcoal grill, cook chicken and pineapple on uncovered grill directly over medium coals 6 to 8 minutes, until chicken is done (160 degrees F), turning once. (For gas grill, preheat; reduce to medium. Grill chicken and pineapple, covered.)
2. Meanwhile, for chili slaw, in large bowl whisk together vinegar, juice, oil, sugar, and remaining 1/2 tsp. chili powder. Add cabbage, onion, and sweet pepper; toss. Season with salt and pepper. Serve chops with pineapple pieces and slaw. Serves 4.
Nutrition Facts (Chicken and Pineapple with Chili Slaw) Servings Per Recipe 4,
Calories 357,
Protein (gm) 40,
Carbohydrate (gm) 20,
Fat, total (gm) 12,
Cholesterol (mg) 112,
Saturated fat (gm) 3,
Monosaturated fat (gm) 8,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 4,
Sugar, total (gm) 14,
Vitamin A (IU) 1312,
Vitamin C (mg) 97,
Thiamin (mg) 1,
Riboflavin (mg) 0,
Niacin (mg) 12,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 65,
Cobalamin (Vit. B12) (µg) 1,
Sodium (mg) 392,
Potassium (mg) 877,
Calcium (DV %) 50,
Iron (DV %) 2,
Percent Daily Values are based on a 2,000 calorie diet