Pineapple-Glazed Chicken with Jalapeno Salsa

A very lively dish, the jalapeno salsa is colorful and festive, maybe plan ahead for Cinco de Mayo...?


1/4 cup pineapple juice
2 TBSP (packed)brown sugar
1 TBSP yellow mustard
3/4 cup 1/4 inch cubes fresh pineapple
3 TBSP finely diced red bell pepper
3 TBSP chopped fresh cilantro
1 1/2 TBSP finely chopped red onion
1 1/2 TBSP canned sliced jalapeno chiles, drained, coarsely chopped
4 boneless chicken breast halves with skin (1 3/4 pounds total)


1) Preheat oven to 400 degrees. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
2) Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
3) Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
4) Spoon salsa over chicken and serve.

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