Sweet 'n Savory Pineapple Chicken with Couscous

While Shaun and I are typically 'eat out on the weekends' people aside from most breakfasts, this weekend, we decided to enjoy a light dinner at home on Saturday night before heading over to a friend's party later in the evening. Though I did place my first Fresh Direct order a few days ago, I'm all about using up just about every item of food in our pantry - but both of those points are stories for another time.

While cleaning out said pantry yesterday, I came across a giant can of pineapple (only God knows when I bought that thing). Combined with my new 4lb pack of chicken breasts (don't worry, I didn't use all of it), I knew I had the makings of a fun new dinner of the sweet 'n savory variety - my favorite kind. And the warm weekend weather was just begging for some grilling. Since we currently have no outdoor space whatsoever (again, more on that later), I was relegated to breaking out the Foreman Grill - certainly a fine way to grill it up, but fell a bit short of truly grilled deliciousness (and did I mention that it's a pain and a half to clean? Yeah, it is.) Take a closer look at how I got 'er done.

Sweet 'n Savory Pineapple Chicken with Couscous
1 large can chopped pineapple
1 lb. chicken breasts or tenderloins
6 tbsp light brown sugar, divided
3 tbsp dijon mustard, divided
3/4 C pineapple juice, divided (drained from can)

Prepare couscous on stove top according to the package. Let sit, covered, while you prepare the chicken. Drain the canned pineapple into a measuring cup and reserve pineapple chunks in separately bowl. In a mixing bowl, combine 1/4 C pineapple juice, 1 tbsp Dijon mustard and 2 tbsp light brown sugar. Whisk together until combined. Add chicken and marinate for at least 30 minutes. On a Forman Grill (or actual grill), grill the chicken, making sure to get some carmelized grill marks on the chicken pieces. Meanwhile, in another mixing bowl, whisk together the remaining ingredients. Add the mixture to a skillet, bring to a boil and then let simmer and reduce, adding the pineapple pieces to the sauce. Add the grilled chicken and toss to coat. Serve over prepared couscous.

Could it be any easier? The whole meal, save for the marinade, took about 20 minutes and you really can't beat that. So what do you think?