Island Chicken With Pineapple Salsa

Ingredients

• Servings: 4
• 8 ounces unsweetened pineapple, crushed (with juice)
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, crushed
• 4 chicken breast halves, skinned and boned (6 ounces each)
• 1/2 cup onion, diced
• 1/4 cup brown sugar, packed
• 2 tablespoons lime juice
• 1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
• 1 teaspoon fresh cilantro, minced

Recipe

• 1 strain the pineapple; reserve the juice. place the pineapple in a medium bowl. cover and refrigerate.
• 2 place the pineapple juice in a shallow nonmetal dish.
• 3 add the soy sauce, honey, garlic, and red-pepper flakes. mix well.
• 4 add the chicken and turn to coat all sides. cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
• 5 preheat the grill or broiler. coat the grill rack or broiler pan with no-stick spray.
• 6 remove the pineapple from the refrigerator. add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. mix well. let stand at room temperature.
• 7 remove the chicken from the marinade; reserve the marinade. grill or broil 4" from the heat for 5 minutes.
• 8 turn and cook for 5 minutes, or until the chicken is no longer pink in the center. check by inserting the tip of a sharp knife into 1 breast.
• 9 transfer the marinade to a small saucepan. bring to boil over medium-high heat. cook for 5 minutes, or until reduced by half.
• 10 pour over the chicken.
• 11 top with the salsa.
• 12 to freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
• 13 pack the salsa in a separate freezer-quality plastic container.
• 14 to use, thaw both overnight in the refrigerator, cover the chicken and microwave on high power for, 3 minutes.