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Teriyaki Chicken & Grilled Pineapple
2 tablespoons peach jam
1 tablespoon teriyaki sauce
1
⁄
2
teaspoon finely chopped ginger root or 1/8 teaspoon ground ginger
2 boneless, skinless chicken breast halves (about 3/4 pound)
vegetable oil
2 slices fresh pineapple (1/2 inch thick), rind and core removed
Heat steam grill 8 minutes. Mix jam, teriyaki sauce and ginger root; spread over both sides of
chicken. Brush top and bottom of grill plates with oil. Arrange chicken on outside edges of grill
and pineapple around marinade cup. Spread remaining jam mixture over pineapple. Close lid. Grill
6 to 8 minutes or until juice of chicken is no longer pink when center of thickest piece is cut.
Spoon juices from marinade cup over chicken.
Makes 2 servings.
Grilled Italian Vegetables
1 medium bell pepper
1 medium zucchini
8 medium mushroom caps (about 1
1
⁄
2
inches)
2 tablespoons olive or vegetable oil
1 teaspoon Italian seasoning
grated parmesan cheese
Heat steam grill 8 minutes. Cut bell pepper lengthwise into fourths; cut each fourth crosswise
in half. Cut zucchini into
1
⁄
2
inch slices. Toss bell pepper, zucchini, mushrooms and oil. Place
vegetables on grill around marinade cup and sprinkle with Italian seasoning. Close lid. Grill
3 to 4 minutes or until bell pepper is crisp and tender. Sprinkle with cheese before serving.
Makes 4 servings.
Thank you for purchasing yourVillaWare
®
UNO
™
Pa nini Grill.
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