Pineapple-glazed chicken breasts

This is my favorite recipe for grilling chicken. Only tips I have is use fresh rosemary if you can and just remember to not over cook the chicken :)

4 servings

1/4 cup Dijon mustard
1/4 cup frozen (thawed) pineapple juice concentrate
2 cloves garlic, minced
2 Tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (5 oz. each)
2 teaspoons olive oil
4 slices (1/2 inch thick) fresh pineapple, rind removed and coat with brown sugar(optional)

1. Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 Tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside.

2. When grill is heated, rub chicken breasts with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes.

3. Add pineapple to grill. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juice is no longer pink when centers of thickest pieces are cute. Discard any remaining rosemary mixture.

4. Place chicken on serving plates. *Spoon reserved 2 tablespoons mustard mixture over chicken (* I just use it as a dipping sauce because it can be a little overpowering). Halve or quarter pineapple slices; serve with chicken.

From "Pillsbury, good for you!" recipe book