http://www.bonappetit.com/recipes/2010/03/pineapple_glazed_chicken_with_jalapeno_salsa
After having a Friday night dinner binge at Freemans in the LES, (a fabulous dinner which included appetizers of artichoke dip and spicy and delicious buffalo wings), we decided we needed to slow down the rest of the weekend and eat at home. I chose this recipe for dinner Saturday night because pineapple and jalapeno together sounded perfect to me and we also needed a somewhat low fat option. The chicken breasts were very juicy and the glaze stood out . . . the salsa also had a good kick from the jalapeno. . . our only problem was that our pineapple was not fully ripe so the salsa was not as sweet as it should be. . .. still, we enjoyed it and would make it again. . . hopefully with a much riper pineapple.
Tips: 1) we thought the salsa needed some liquid so we added a small amount of pineapple juice and a drizzle of olive oil and 2) 15 minutes in the oven was not long enough in our oven for it to be ready for the 5 minute broiling step- the skin was burning from the broiling but it was not cooked thru so we needed to put it back in the oven and bake for an additional 7 or 8 more minutes.
Tonight, we will have the leftover chicken breasts for dinner. . . I am thinking of grilling our extra pineapple on our grill pan to bring out its sweetness and then adding it into the salsa . . . .here is a grilled pineapple relish recipe that i think would also be wonderful with these glazed chicken breasts:
Enjoy the weather and your Sunday!
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