Grilled Chicken with Grilled Pineapple, Apples, and Pineapple-Citrus Reduction

I love it when Aaron cooks. The other night, after a plethora of my vegetarian dishes, Aaron wanted some chicken and fruit. We used the apple recipe from this dish and invented the rest. One of my very favorite things in the world is pineapple. I could eat it all day long. While Aaron was prepping everything, I ate the rest of the pineapple rings from the can. Mmm. Now I wish I had more.

Anyway, this is what Aaron did:

2 chicken breasts
4 pineapple rings (reserve juice from can)
Favorite herb/chop rub for chicken (A used TJ’s Steak and Chop Mix)
Juice from lemon, lime and ½ tangelo (orange would be fine)
Zest from above three
Cooked pasta (with a bit of butter)
Apples from Chicken with Apples and Cider



Heat grill (we have any awesome Panini press that works for this, but Mr. Foreman’s grill and the like are also fine). Rub herb mix on both sides of chicken and place on grill with pineapple rings.



In the meantime, mix juice from lemon, lime, tangelo, and pineapple with zest and bring to a boil in a pot. Reduce to a simmer and cook until thick. We started this a little too late and as a result it was still a little liquidy. It was still very tasty though.



One chicken is cooked and pineapples are grilled, place chicken over pasta, cover with sauce, and surround with apples. Place grilled pineapple on top and enjoy.

I love the tropical flavor. Plus, an excuse to eat tons of pineapple? I’m in!