INGREDIENTS
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4 boneless, skinless chicken breasts
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1 teaspoon salt
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1⁄2 teaspoon black pepper
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1 cup mint jelly, Polaner®
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1 tablespoon butter
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2 teaspoons Dijon mustard
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2 jalapeño peppers, stemmed, seeded, and minced
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4 1⁄2-inch-thick pineapple rings from fresh pineapple*