Barbecue Pineapple Chicken with Potato Salad

Hi All! I hope you are all having an enjoyable weekend.  Tonight I had a lovely BBQ meal on the menu, but severe thunderstorms and a tornado watch ruined my plans for outdoor grilling.  No worries though, I simply adjusted and made this meal inside on the grill pan.  I got this chicken recipe from a friend several years ago, although for the life of me I cannot remember which one gave it to me so if it was you - thanks for this recipe as it has become one of my summer staples!  It is SO easy, it will most likely become one of your summer favorites too!  I can  take credit, however, for the potato salad.  I have also been making this potato salad for several years and it is also one of my summer favorites!


Barbecue Pineapple Chicken

• 2 large (cut in half) or 4 small boneless, skinless chicken breasts 
• 1 cup barbecue sauce (for this recipe, I like to use a mustard based sauce like Bessingers, but that can be hard to find in many parts of the country, so you can use your favorite brand)
• 4 pineapple rings
• 4 slices provolone cheese

Marinate the chicken in the barbecue sauce for 1-2 hours (sometimes I forget to do this and that is fine).  

Heat the outdoor or indoor grill to medium high heat.  Grill the chicken, turning at regular intervals, basting with the barbecue sauce each time you turn, until the chicken is no longer pink in the middle and has an internal temperature of 180 degrees.  

Place a pineapple ring on each breast, 

and then a slice of cheese. 

 

Cover the breasts loosely with foil and to allow the cheese to melt.  Enjoy!

Yummy Potato Salad

• 2 lbs yukon gold potatos
• 4-6 cups chicken broth
• 1/4 cup ranch dressing (I use Bathhouse Yogurt Ranch, Marie's, or Newman's Own as they are free of the yucky  no no ingredients).
• 1/4 cup cold pureed cauliflower
• 1 tbsp. dijon mustard
• 2 hard boiled eggs, finely chopped
• 2 celery stalks, finely chopped
• 6 slices bacon, crumbled (I use turkey bacon but regular pork bacon will work just fine too)
• salt and pepper to taste

Place the potatoes in a large stock pot.  Pour the chicken broth over the potatoes, just to cover them.  Bring to a boil and cook until the potatoes are tender but not mushy.  Drain the potatoes and place them in the refrigerator for at least one hour or until completely cooled.  Once cooled, remove the potatoes from the fridge and slice them.  In a large bowl, add the potatoes and the rest of the ingredients.  Mix well.  Salad can be eaten right away or stored in the fridge for up to two days.  

I served this meal with leftover baked beans from our BBQ Ribs meal and I will use the leftover chicken tomorrow for Salad Bar Sunday.  

I hope you enjoy these recipes!  Until next time, happy and HEALTHY cooking and EATING!