Hawaiia Chicken

Yup that is right, another Cooking Light Mag Recipe! Still on the Jan/Feb 2011 issue, really love this issue, so much I want to make from it!. I wanted this one as being a Hawaiian chicken I figure yay pineapple! though just a little juice is used, it let me throw fresh pineapple on the grill and add to the meal! The recipe calls for a grill pan, yea I just fired up my gas grill and grilled it! I also used Boneless chicken thighs since they were on hand and quick to grab!! We added A W.W. roasted potato recipe and roasted asparagus .. and wow was it a great meal!! Will so be making this again with no questions! Super Yummy!!
Hawaiian Chicken:

1/4 c pineapple juice
2 Tbsp ketchup
2 Tbsp lower-sodium soy sauce
1 1/2 tsp minced peeled ginger
2 garlic cloves, minced
4 (6oz) skinless, boneless chicken breast halves
cooking spray
1/2 tsp salt
1/4 tsp black pepper

1. Combine first 5 ingredients. Reserve 1/4 c marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 tsp salt and pepper. Add chicken to pan; baste with 2 Tbsp reserved marinade, cook 6 minutes. Turn chicken over, baste with 2 Tbsp reserved marinade, cook 6 minutes. Serve.
I grilled til the chicken was done. Pretty simple!6 pts per serving!

Dijon-Roasted New Potatoes:

1 spray cooking spray
2 Tbsp Dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
1 1/2 lbs uncooked red or white new potatoes, quartered or halved


** Now.. we only actually measured the Dijon mustard. The rest we seriously just sprinkled and drizzled lol. We also just cut Idaho potatoes into bite size pieces because well we had them hehe.. very easy recipe to adapt ;)!!

1. Preheat oven to 425, Coat a 9x13 inch baking dish with cooking spray.
2. In a large bowl, whisk together mustard, oil, paprika, salt, thyme, and pepper. Add potatoes and stir to coat.
3. Transfer potatoes to prepared baking dish and roast 15 min. Stir and roast until tender on the inside  about 15-20 minutes more.
 4 pts per serving!
** Now our issue, this is the second time we made this recipe and both times using the new red potatoes and the Idaho potatoes, it took over an hour to get them properly roasted and tender. Do not plan on that time frame. Not sure how they cooked them to get brown and awesome, but to yield the awesome roast we did it took almost 1.5 hours! we were playing rummy! Great way to kill the time!!