Betty Crocker's Grilled Chicken with Chipotle-Peach Glaze, adapted for two
Ratiing: 9 out of 10

2 Tbsp. peach or apricot preserves
2 Tbsp. lime juice
1/2 chipotle chile in adobo sauce + 1/4 tsp. adobo sauce
2 tsp. finely chopped fresh cilantro
2 chicken breasts with skin on and bone in (or boneless if you prefer)
1/4 tsp. garlic powder (I used McCormick California Style Garlic with Parsley)
1/8 tsp. ground cumin
1/2 tsp. sea salt
1/4 tsp. black pepper
Fresh pineapple or peaches

Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic, cumin, salt and pepper.

Place chicken on grill. Cover; cook over medium heat 20-25 minutes, turning once or twice and brushing with preserves mixture during last 5 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170F). Add pineapple or peach halves to grill for last 5 minutes of grilling, just till heated. Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and fruit. Garnish with cilantro sprigs.

(Or do what I did: Skewer veggies and fruit and grill alongside chicken during the last 10 minutes, basting with the sauce.)