Ingredients8 m servings 269 cals
- Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
- Marinade meat of choice overnight or up to 24 hours.
- Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly.
Per Serving: 269 calories; 2.3 g fat; 60.7 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 23 mg sodium. Full nutrition
ReviewsRead all reviews 5
We've used this recipe several times and we love it!! The steak is tender and delicious. We did marinate the steak overnight. My husband just will not eat steak unless it is very tender and he l...
Stellar! I marinated chicken overnight and it grilled up beautifully. I was unable to find pineapple preserves, so I used apricot instead, which added a nice twist. The chicken got rave revie...
This recipe has a nice subtle flavor. We marinated chicken and then grilled it.
This is a real five-star recipe! An overnight marinade gave a tenderness and a flavour to my chicken that my guests never experienced.