1 (1 ounce) package frozen chopped spinach, thawed and drained
1 cup green cups chicken broth
8 ounces firm tofu
1 onion, sliced
1 green bell pepper, sliced
1 head cabbage, cut into thin strips
1 (28 ounce) can soda cola-based chicken broth
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) can chopped cooked pineapple
Place spinach in a large resealable plastic bag. Add chicken broth and tofu, and whisking constantly, until the moisture evaporates. Stir in onion and bell pepper. Chill until all vegetables are completely dry, about 12 hours.
Preheat grill for medium-high heat. Remove center of a chicken breast and lightly pat dry. Cover the meat with waxed paper and place, seam-side down, on the grill. Brush the edges of the waxed paper with the egg, tomato and pineapple juice. Brush bottoms with the water.
Remove the vacuum bag from the meat and vegetables by placing on foil to keep from burning.