1 bunch broccoli (1 lb.), cut lengthwise into quarters
1 red onion, cut into 1-inch-thick slices
1 Tbsp. oil
1 can (8 oz.) DOLE Pineapple Slices, in juice, drained, patted dry
2 cups instant white rice, uncooked
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Let's Make It
Reserve 1/4 cup marinade for later use. Pour 1/2 cup of the remaining marinade over chicken in shallow dish; turn to evenly coat both sides of breasts with marinade. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Brush vegetables with oil. Grill chicken and vegetables 6 to 8 min. on each side or until chicken is done (165°F) and vegetables are crisp-tender, adding pineapple slices to the grill and brushing chicken and vegetables evenly with the remaining marinade for the last few minutes.
Meanwhile, cook rice as directed on package.
Transfer chicken, vegetables and pineapple to cutting board. Slice chicken; set aside. Coarsely chop vegetables and pineapple; place in large bowl. Add reserved marinade; mix lightly. Serve chicken and vegetables over the rice.
Prepare recipe as directed, substituting 1 pork tenderloin (1 lb.) for the chicken breasts, and increasing the grilling time as necessary until meat is done (145°F). Remove meat from grill; let stand 3 min. before slicing and using as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 85g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.