Grilled Pineapple Ginger Glazed Chicken with Zucchini and Peppers

40 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 1½ cupspineapple juice
• ¼ cupapple cider vinegar
• 44.4 mlbrown sugar
• 22.2 mllight soy sauce
• 14.8 mlminced ginger
• 14.8 mlDijon mustard
• 1 cupwhole wheat couscous
• 1 lbboneless skinless chicken breast
• 14.8 mlolive oil
• 0.6 mlsalt
• 1.2 mlpepper
• 1sweet yellow onion
• 2zucchini
• 1red pepper
• 1orange pepper
• 1pineapple, in spears
• 1green onion

How to cook it

1. Whisk the pineapple juice, vinegar, brown sugar, soy sauce, ginger, and mustard together in a saucepan over medium-high heat.
2. Bring the mixture to a boil and let it simmer for 15 minutes to thicken into a glaze.
3. Heat your grill to medium and prepare the couscous according to the package instructions.
4. Coat the chicken breast pieces with olive oil, salt, and pepper.
5. Grill the chicken for 2 minutes per side to get grill marks, then continue cooking for 5 to 6 minutes while brushing with the glaze until fully cooked.
6. Grill the onion, zucchini, peppers, and pineapple spears, brushing them with the glaze for 3 to 5 minutes until tender and marked.
7. Arrange the chicken, vegetables, and pineapple over the cooked couscous.
8. Top the dish with sliced green onions before serving.

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