This was just like the magazine said a easy dinner and filling for us all, including my picky niece.

So here it is for you. The recipe asked for steak but I’m not a red meat fan and though my husbands and mothers meal was with filet mignon I changed the recipe to chicken and it was yummy.

Marinade

1 Cored Fresh Pineapple
1/4 Cup Pineapple Juice
1 Tsp Salt
2 Tbsp Packed Brown Sugar
1 Tbsp Olive Oil
1 Tbsp Chopped Fresh Ginger
1/2 Tsp Crushed Red Pepper
1 Tsp Cornstarch
1/4 Tsp Ground Black Pepper

Mix all ingredients in a small sauce pan and whisk on high heat until boiling. Turn down to simmer for one minute. Set aside.

Veggies & Pineapple

Cut up a Red, Yellow, and Green Pepper. Grill for five minutes on each side.

Pineapple grill as well but for three minutes on each side.

I grilled the veggies and pineapple after the chicken was done. This way the grill was hot and the food would all be perfect together.

Chicken

I used thin sliced boneless and skinless Chicken Breast.

Bbq’d until done.

Presentation

When everything is ready take a piece of each colored pepper, add a pineapple ring, and place a slice of chicken on top. Once ready spoon about two tablespoons of marinade over it all.

Enjoy!

I changed some of the ingredients to make it more PCOS friendly and less sugary. It still came out great. This was the full meal for us all and everyone enjoyed it.

Remember any recipe can be changed. Add steak or tofu, more spice or more sugar. Make it yours but this was perfect for us all.