Chicken breasts are a great source of lean protein, but can often become dry and overcooked on the grill. A great trick is to pound the meat into an even layer. This ensures that all parts of the breast finish cooking at the same time and quickly.
4 boneless, skinless chicken breasts 1/2 cup pineapple puree 1 medium jalapeno, cut in half and seeded 3 tbsp sugar 1 tsp kosher salt 3 tbsp chopped fresh cilantro 1 tsp chopped garlic 3 tbsp chopped onion 2 sprigs fresh thyme vegetable oil, for greasing pan or grill 6 oz salad greens of choice
Place the chicken breasts in between two pieces of plastic wrap. With a meat mallet or rolling pin, pound to an even 3/4-inch thickness. Remove the plastic wrap and set the chicken aside in a pie plate or shallow dish.
In a blender, combine the pineapple puree, jalapeno, sugar, salt, cilantro, garlic, onion and thyme. Blend until smooth, pour over the chicken and marinate in the refrigerator for 45 minutes.
Preheat an outdoor grill or grill pan to medium-high heat. Using tongs, dip folded paper towels in to vegetable oil and rub over the grill. Remove the chicken from the marinade and grill until cooked through, basting with the leftover marinade, 3 to 4 minutes per side. Serve over salad greens.
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