Directions:
- Mix the Pineapple and Apricot jams with the garlic, soy sauce, Dijon mustard and almonds in a medium sized bowl. Add hot sauces or peppers to taste for your heat preference.
- Brush the chicken with some olive oil and sprinkle with rosemary and grill/broil for 6 to 7 minutes on each side.
- Brush each side of the now somewhat cooked chicken with the pineapple/apricot glaze and allow both sides to cook until done (another 4 to 5 minutes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.02 Kcal (2219 kJ) | ||
| Calories from fat | 111.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 19% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 704.45mg | 29% | |
| Potassium | 259.38mg | 6% | |
| Total Carbs | 102.53g | 34% | |
| Sugars | 35.57g | 142% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 8.4g | 17% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 1.1mg | 6% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 274.74 Kcal (1150 kJ) | ||
| Calories from fat | 57.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 19% | |
|---|---|---|---|
| Cholesterol | 3.19mg | 2% | |
| Sodium | 365.16mg | 29% | |
| Potassium | 134.45mg | 6% | |
| Total Carbs | 53.15g | 34% | |
| Sugars | 18.44g | 142% | |
| Dietary Fiber | 1.22g | 9% | |
| Protein | 4.35g | 17% | |
| Vitamin C | 4.6mg | 15% | |
| Iron | 0.6mg | 6% | |
| Calcium | 39.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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