We love to swap citrus-based recipes. Here are some all-time favorites of ours, directly from our groves (and our grandmas).

Grilled Chicken with Fruit

This tasty backyard supper has summertime written all over it. Just tie on your grilling apron and you’re halfway done.

Grilled Chicken with Fruit


  • 3/4 cup orange juice reduction*
  • 1/4 cup pancake and waffle syrup
  • 3 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
  • 3/4 teaspoon garlic salt
  • 8 skinless, boneless chicken breast halves (about 1 & 1/2 pounds total)
  • 4 medium zucchini and/or yellow summer squash, cut lengthwise into quarters, or baby crookneck squash, halved lengthwise
  • 2 medium red and/or green bell peppers, seeded and quartered
  • 1 large pineapple, peeled, cored and cut into 8 slices
  • 2 Valencia oranges, cut into 1/2-inch thick slices


  1. *In a small pan, bring 1 & 1/2 cups of Florida’s Natural® Orange Juice to a boil; reduce heat and simmer until half the liquid—3/4 cup—remains. Let cool slightly.
  2. For sauce: In a bowl, stir together orange juice reduction, syrup, basil and garlic salt. Rinse chicken; pat dry with paper towels. Brush sauce generously over chicken, squash and peppers.
  3. Place chicken and vegetables on the rack of an uncovered grill directly over medium coals. Grill for 6 minutes. Brush with sauce; turn and brush again. Add pineapple and orange slices; brush with sauce. Grill for 6 to 9 minutes, or until chicken is tender and no longer pink, turning pineapple and orange slices once.

Serves 8