Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon lemon-pepper seasoning1 can (8 ounces) unsweetened sliced pineapple3 tablespoons vegetable oil2 tablespoons soy sauce1 tablespoon vinegar1 tablespoon honey1/4 teaspoon ground ginger8 cups assorted vegetables (lettuce, red onion, carrots, sweet red pepper and broccoli)Salted peanuts, optional
Preparation
Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or broil 4-6 in. from the heat for 15-18 minutes or until juices run clear, turning once. Set aside and keep warm. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use); set pineapple aside. In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, honey, ginger and reserved pineapple juice; shake well. Brush some of the dressing over pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates; top with pineapple and chicken. Sprinkle with peanuts if desired. Serve with remaining dressing.
