Pineapple Glazed Chicken with Jalapeno Salsa

By pammy_k

The salsa dresses up chicken and would also be good on pork or fish. The salsa makes the meal, it is excellent.

I used chopped scallions in the salsa instead of the red onion. I cooked the chicken for 20 minutes, then put under broiler for 5 minutes, then turned off oven and let cook for about 5 more minutes. (High altitude)

Ingredients

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

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Bring pineapple juice, borwn 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.

Mix the pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.

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.

Spoon salsa over chicken and serve.