Grilled Pineapple-Chicken Pockets

Ingredients

• 0.3 cup nonfat cream cheese 
• 0.3 cup pepper jelly hot
• 1 tablespoon pepper jelly hot
• 8 ounce pineapple in juice undrained canned
• 2 7-inch pita bread rounds cut in half ()
• 12 ounce skinned 
• 8 large spinach leaves fresh

Equipment

• sauce pan
• grill
• ziploc bags

Directions

1. Drain pineapple slices, reserving 3 tablespoons juice. Set pineapple aside.
2. Combine reserved juice and 1/3 cup jelly, stirring until smooth.
3. Place chicken breast halves in a large heavy-duty, zip-top plastic bag; add jelly mixture. Seal bag, and shake until chicken is well coated.
4. Remove chicken from jelly mixture.
5. Pour jelly mixture into a small saucepan; bring to a boil.
6. Remove from heat; set aside.
7. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
8. Place chicken on rack. Grill, covered, 5 minutes, basting once with reserved jelly mixture. Turn chicken, and place pineapple slices on grill with chicken; baste with remaining jelly mixture. Grill, covered, 6 minutes or until chicken is done and pineapple is thoroughly heated.
9. Remove chicken and pineapple from grill.
10. Cut chicken into thin slices.
11. Spread inside of each pita pocket with 1 tablespoon cream cheese and 1 teaspoon jelly; place 2 spinach leaves and 1 pineapple slice in each pocket. Arrange chicken evenly in pockets.
12. Serve immediately.