Grilled Pineapple Curry Chicken

I got this recipe from the Reynolds Wrap Cooking With Foil Cookbook. It was really easy and cleanup was awesome. And it was seriously so good. I'll definitely be cooking this again soon.

Grilled Pineapple Curry Chicken

Prep time: 20 minutes Grill time: 13 minutes

Serves 4

Reynolds Wrap Non-Stick Foil

Curry Rub

2 tablespoons curry powder

2 teaspoons kosher salt

2 teaspoons black pepper

1 teaspoon packed brown sugar

Coconut Lime Sauce

1/2 cup coconut milk

1 teaspoon Curry Rub

Juice from 1/2 fresh lime

Honey Barbecue Sauce

1/4 cup barbecue sauce

1/4 cup honey

Ingredients

4 (4 to 6 ounches each) skinless, boneless chicken breast halves [we used smaller tenders so that the chicken didn't get dry]

1 medium red onion, sliced 1/4-inch thick

1 tablespoon vegetable oil

1/2 medium pineapple, cored and sliced, 1/4-inch thick

Preheat grill to medium-high. Make drainage holes in sheet of Reynolds Wrap Non-Stick Foil with large grilling fork; set aside.

Combine ingredients for Curry Rub, Coconut Lime Sauce, and Honey Barbecue Sauce in separate bowls; set aside. Sprinkle remaining Curry Rub over chicken [we rubbed it into the chicken to give it more flavor]. Brush onion slices with oil.

Place foil sheets with holes on grill grate with non-stick (dull) side toward food; immediately place chicken, onion slices, and pineapple slices on foil.

Grill chicken, onion, and pineapple 3 to 5 minutes; turn. Brush chicken and onion slices with Honey Barbecue Sauce; grill 5 minutes longer. Remove pineapple and onion slices from foil. Turn chicken and brush with barbecue sauce.

Continue Grilling 3 to 5 minutes or until chicken is tender or meat thermometer reads 170 F. Discard sauce. Place onion and pineapple slices on top of chicken. Drizzle with Coconut Lime Sauce. Grill 2 to 3 minutes or until sauce is heated.

***We didn't do as much chicken as the recipe called for, so we had a lot of sauce. Also we just poured it on instead of brushing it. The picture looks kind of terrible, but it was so yummy. It stuck to the foil a bit the first time we turned it but other than that it worked out as planned***

Zesty Chicken Pot Pie

(from Kraftfoods.com. Click here to see their version of the recipe.)

Picture from Kraftfoods.com

12 oz. (1 1/2 pkg [8 oz. each]) Philadelphia Cream Cheese, cubed
1/2 cup chicken broth
3 cups chopped cooked chicken
2 pkg. (10 oz. each) frozen mixed vegetables, thawed
1 env. Good Seasons Italian Dressing Mix
1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg)

PREHEAT oven to 425 F. Place cream cheese in large saucepan. Add broth; cook on low heat until cream cheese is completely melted, stirring frequently with wire whisk. Stir in chicken, vegetables and dressing mix.

SPOON into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.

BAKE 20 to 25 min. or until golden brown.

Serves 8

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I love pot pie, so when I saw this recipe I decided I had to try it. I made everything as it is listed, except I used Neufchatel cheese and when it came time to add the seasoning packet I realized that I only had Ranch and not Italian, so I just went with the Ranch. It was really easy to make. My family actually ate it. My husband couldn't stop saying how good it was. My sons, who are very picky eaters and normally won't eat anything with vegetables in it, didn't complain about the veggies and seemed to liked it. I am excited to try it again with the Italian seasoning and see what the difference is in the taste.