Serves: 4
Total Calories: 255

2 tablespoons pineapple juice, reserved from the canned crushed pineapple
1 tablespoon Asian sesame oil
1 tablespoon plum sauce
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon , crushed red pepper flake
2 boneless skinless chicken breast halves, , 5 to 6 ounces each
1/4 cup drained canned crushed pineapple
2 tablespoons peanut oil
2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon plum sauce
1 tablespoon finely chopped cilantro
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
2 cups thinly shredded Napa cabbage
1 cup bean sprouts
1 cup thinly sliced strips snow pea
1 cup thinly sliced strips baby carrot
3/4 cup , roasted cashew nuts, nuts

TO MAKE THE MARINADE: In a medium bowl whisk together the pineapple juice, sesame oil, plum sauce, soy sauce, ginger, garlic, coriander, and red pepper flakes.

Rinse the chicken breasts under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 3 to 6 hours, turning occasionally.

TO MAKE THE VINAIGRETTE: In a small bowl whisk together the pineapple, peanut oil, rice vinegar, sesame oil, plum sauce, cilantro, soy sauce, ginger and garlic.

TO MAKE THE SALAD: In a large bowl, combine the cabbage, bean sprouts, snow peas, baby carrots, and cashews.

Remove the chicken breasts from the bag and discard the marinade. Grill over Direct Medium heat until the juices run clear and the meat is no longer pink in the cneter, 8 to 12 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 1 to 2 minutes before slicing into thin strips. Add the chicken and vinaigrette to the salad and toss lightly. Serve at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 255
Calories from Fat: 138

More Recipes from the Weber's Big Book of Grilling Cookbook:
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Chicken-Cashew Salad
Chinese Chicken Noodle Soup
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Eggplant Roll-Ups
Eggplant-Tomato Dip
Grilled Figs With Arugula
Grilled Polenta With Mushroom Ragout
Grilled Scallop Cocktail
Guacamole With Fire-Roasted Vegetables
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Hot, Sweet, And Sticky Chicken Wings
Jamaican Chicken Patties With Mango Chutney
Lamb Chops With Grilled Peppers
Majorly Tasty Drumettes
Mini-Grilled Blue Cheese Bites
Oysters With Sriracha
Poblano And White Bean Quesadillas
Prosciutto Scallops With Balsamic Glaze
Quail Nibblers
Shrimp Satay
Smokey Joe's Crab Cakes
Southwest Onion Dip
Spicy Seafood Bowl
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Sweet Pepper And Eggplant Bruschetta
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