-
Island Chicken With Pineapple Salsa
Ingredients
- 8 ounce Unsweetened crushed pineapple, (with juice)
- 1 Tbsp. Reduced-sodium soy sauce
- 1 Tbsp. Honey
- 2 x Clovers garlic, chopped
- 1/4 tsp Crushed red-pepper flakes
- 4 x Chicken breast halves (6 ounces each), skinned and boned
- 1/2 c. Diced onions
- 1/4 c. Packed brown sugar
- 2 Tbsp. Lime juice
- 1 tsp Chopped jalapeno pepper, (wear plastic gloves when handling)
- 1 tsp Chopped fresh cilatitro
Directions
- Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and chill.
- Place the pineapple juice in a shallow nonmetal dish. Add in the soy sauce, honey, garlic, and red-pepper flakes. Mix well. Add in the chicken and turn to coat all sides. Cover and chill for at least 4 hrs or possibly up to 24 hrs, turning occasionally.
- Preheat the grill or possibly broiler. Coat the grill rack or possibly broiler pan with no-stick spray.
- Remove the pineapple from the refrigerator. Add in the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
- Remove the chicken from the marinade; reserve the marinade. Grill or possibly broil 4" from the heat for 5 min. Turn and cook for 5 min, or possibly till the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
- Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 min, or possibly till reduced by half. Pour over the chicken.
- Top with the salsa.
- Makes 4 servings
- To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container. Pack the salsa in a separate freezer-quality plastic container.
- To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for,3 min. Top with the salsa.
- NOTES : Serve this fast freezer entree with a side dish of rice or possibly orzo.
Similar Recipes
Leave a review or comment