3 chicken breast
Fresh cracked black pepper
1 Jar Fielder’s Choice Delectables Foods Pineapple Jam
2 tablespoons orange juice
3-4 table spoons pineapple juice
2 tablespoon Dijon mustard


Remove any excess fat from the chicken breast and rinse with the juice of 1/2 a lime or lemon and water.

Then sprinkle with a little salt and fresh ground black pepper.

For the glaze:

Put the jam, pineapple juice, dash of salt / pepper, mustard and orange juice and heat on low to medium heat in a saucepan.

Using a whisk, blend everything together as it comes to a simmer and allow to form a smooth thick texture (less than 5 minutes).

Place this in your metal bbq sauce pan with brush.

We use a metal container so I can put it on top of the BBQ as the chicken cooks, so it remains warm.

Grill your chicken as you would normally do, but don’t start glazing until the last 5 minutes of cooking.

If you put the glaze on too early, you’ll find that it will burn before the chicken is fully cooked due to the natural sugars in the glaze.

We normally bring the grill to between 350 and 400 degrees and cook the chicken (depending on thickness for about 20 minutes or so.

During the grilling process I flip the chicken a couple times and turn them on the angle to get the lovely grill marks.

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