2 servings

Hands on: 20 minutes

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Total time: 40 minutes

The sweet and savory flavors of the basting sauce are mirrored in the grilled red peppers and pineapple that top the chicken.

1/4 cup honey

1/4 cup white vinegar

1/2 teaspoons soy sauce

1/4 teaspoon red pepper flakes

2 skinless boneless chicken breast halves

4 pineapple rings

2 roasted red peppers, cut in half

4 cups field greens

In a small saucepan over medium heat, combine the honey, vinegar, soy sauce and red pepper flakes. Simmer 20 minutes, until sauce is thick. Remove from heat.

Meanwhile, preheat the grill to medium-high heat. Brush chicken breasts with the sauce and grill on each side, basting with sauce, until cooked through, 5 to 7 minutes per side. Simultaneously grill pineapple rings and roasted red peppers until warmed through and slightly caramelized.

Serve chicken over field greens and top with red peppers and pineapple rings.

Per serving: 304 calories (percent of calories from fat, 5), 30 grams protein, 46 grams carbohydrates, 5 grams fiber, 2 grams fat (trace saturated), 66 milligrams cholesterol, 448 milligrams sodium.