Tropical Glazed Chicken - South Beach - cooking recipe

Ingredients

1 cup chicken broth
3 tablespoons pineapple juice concentrate, thawed
1 tablespoon coarse grain Dijon mustard
1 garlic clove, minced
1 teaspoon finely chopped fresh sage
1/2 teaspoon mustard powder
1 dash ground red pepper
1 tablespoon honey
1 lb boneless skinless chicken breast

Preparation

Bring the chicken broth to a boil in a small saucepan over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, sage, mustard powder, red pepper, honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use immediately or refrigerate until ready to use.
Coat a grill rack with cooking spray. Preheat the grill for 10 minutes on medium-high.
Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the pineapple-mustard glaze. Grill for 4 minutes longer, brushing with the glaze, until a thermometer inserted in the thickest portion registers 170 and the juices run clear.