Teriyaki Chicken&Grilled Pineapple

2 tablespoons peach jam

1 tablespoon teriyaki sauce

⁄2 teaspoon finely chopped ginger root or 1/8 teaspoon ground ginger

2boneless, skinless chicken breast halves (about 3/4 pound) vegetable oil

2slices fresh pineapple (1/2 inch thick), rind and core removed

Heat steam grill 8 minutes. Mix jam, teriyaki sauce and ginger root; spread over both sides of chicken. Brush top and bottom of grill plates with oil. Arrange chicken on outside edges of grill and pineapple around marinade cup. Spread remaining jam mixture over pineapple. Close lid. Grill 6 to 8 minutes or until juice of chicken is no longer pink when center of thickest piece is cut. Spoon juices from marinade cup over chicken.

Makes 2 servings.

GrilledItalian Vegetables

1medium bell pepper

1medium zucchini

8 medium mushroom caps (about 1 ⁄2 inches)

2 tablespoons olive or vegetable oil

1 teaspoon Italian seasoning grated parmesan cheese

Heat steam grill 8 minutes. Cut bell pepper lengthwise into fourths; cut each fourth crosswise

in half. Cut zucchini into 1 inch slices. Toss bell pepper, zucchini, mushrooms and oil. Place ⁄2

vegetables on grill around marinade cup and sprinkle with Italian seasoning. Close lid. Grill 3 to 4 minutes or until bell pepper is crisp and tender. Sprinkle with cheese before serving.

Makes 4 servings.

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