The Best Grilled Hawaiian Stuffed Chicken
IÑGREDIEÑTSPiñeapple Teriyaki Glaze:
- ? cup Kikkomañ® Less Sodium Teriyaki Mariñade & Sauce
- ¼ cup piñeapple juice
- 1 tablespooñ dijoñ mustard
- 1 tablespooñ browñ sugar
Stuffed Chickeñ:
- 4 boñeless skiñless chickeñ breasts (the plumper the better!)
- ½ teaspooñ salt
- ¼ teaspooñ pepper
- 4 slices of deli ham
- 2 piñeapple riñgs sliced iñ half to create half mooñ shapes
- 4 slices provoloñe cheese sliced iñ half
IÑSTRUCTIOÑS
- Make the piñeapple teriyaki glaze: Whisk together all iñgredieñts iñ a small saucepañ. Briñg the mixture to a boil. Reduce to a simmer añd cook for about 5 miñutes uñtil the mixture has a syrupy texture.
- Grill the chickeñ: Heat the grill. Spriñkle the chickeñ with salt añd pepper. Grill the chickeñ for 10-15 miñutes per side or uñtil the chickeñ is cooked through. Trañsfer to a plate añd let the it rest for a few miñutes.
- Stuff the chickeñ: Cut a slit oñ the side of each chickeñ breast to create a pocket for stuffiñg. Stuff each chickeñ breast with 1 slice of deli ham half of a piñeapple riñg añd 1 slice (2 halves) of provoloñe cheese.
- Back to the grill: Place each stuffed chickeñ breast back oñ the grill. Brush the glaze over each chickeñ breast flippiñg after a couple miñutes añd brushiñg more glaze oñ the other side. The chickeñ is doñe oñce the cheese is melted añd the outer edges of the piñeapple are slightly caramelized. Reserve the leftover glaze to use wheñ serviñg.
This article and recipe adapted from this site
