South of the Border Grilled Chicken with Chunky Pineapple Chipotle

Enjoy the tastes of the Southwest with this lively, sweet and tangy main dish.

ingredients

Chicken:
• 2 whole breasts of boneless chicken, cut in half and pounded
• 1 can pineapple chunks or 1 cup fresh chunks
• 1 cup Stonewall Kitchen Maple Chipotle Grille Sauce
• 1 teaspoon Stonewall Kitchen Spice Rub for Chicken and Pork

Salad:
• 2 cups toasted Israeli couscous or plain couscous
• 2 cucumbers, halved, peeled and seeded
• 1 cup cherry tomatoes
• 1 large red onion
• 1 large yellow or orange pepper
• 1/4 cup cilantro (or you can substitute parsley)
• 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil
• 1/4 cup Seasoned Rice Vinegar and 5 or 6 chopped chives
• 1/8 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

directions

Chicken:
1. Lightly sprinkle chicken with the Stonewall Kitchen Chicken Rub and place on a heated grill.
2. After the first flip, brush chicken with Maple Chipotle Grille Sauce.
3. Continue until done, about 10 minutes.
4. Grill the pineapple chunks.

Salad:
1. Prepare couscous and drain.
2. Set aside until cool; then toss with oil, vinegar, sugar, salt and pepper.
3. Chop all veggies small, and add to the couscous. Stir.
4. Refrigerate until ready to serve.