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  • Island Chicken With Pineapple Salsa

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    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

    1. Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and chill.
    2. 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.
    3. Preheat the grill or possibly broiler. Coat the grill rack or possibly broiler pan with no-stick spray.
    4. 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.
    5. 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.
    6. 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.
    7. Top with the salsa.
    8. Makes 4 servings
    9. 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.
    10. To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for,3 min. Top with the salsa.
    11. NOTES : Serve this fast freezer entree with a side dish of rice or possibly orzo.

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