- *1* small fresh pineapple ( 3 to 3-1/2 lb.)
- ** Nonstick cooking spray or cooking oil
- *1* pound organic, skinless, boneless chicken breast halves, cut into 1-inch pieces
- *1* recipe Thai Brushing Sauce (see recipe below)
- *1* tablespoon organic butter, melted
- *1* tablespoon packed brown sugar (optional
- ** Hot cooked rice (optional)
- ** Fresh basil leaves (optional)
- *Whole* fresh red chile peppers (optional)

Directions

*1.* Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.

*2.* Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.

*3.* Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.

*4.* In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.

*5.* Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.

*6.* Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing
Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and
store separately in refrigerator.

Ingredients

- 1 whole egg
- 1 egg white
- Fat-free milk
- 1/4 cup flour (could be whole wheat)
- 1 cup of Italian-style bread crumbs
- 1 packet Lipton mushroom soup mix (dry)
- 1 lb. of chicken tenders
- 1 can/jar of mushrooms (sliced or whole; 6.5 oz)
- 1/3 cup of oil (Enova brand)
- 1 can of condensed cream of mushroom soup
- 3/4 cup of white cooking wine (such as marsala)
- 3/4 fat-free milk

1) Make egg mixture: Combine whole egg and egg white; add a splash (about 2
Tbsp.) of milk and whisk together.

2) Make bread crumb mixture: Stir together flour, mushroom soup mix, and
bread crumbs.

3) Dip chicken tenders in egg mixture, then in bread crumb mixture.

4) Drain mushroom liquid from can of mushrooms into frying pan and add oil.
Heat.

5) Add chicken tenders to frying pan. Cook on both sides until browned.

6) Make mushroom sauce while cooking tenders: Mix condensed mushroom soup,
mushrooms, 3/4 cup milk and wine. Slowly heat.

7) Once tenders are cooked and sauce is heated, pour mushroom sauce over
tenders. Make sure to cover all of the chicken. Cook over low heat for
approximately 10 minutes.