There is something about spring that makes you smile. I love the light when I get home, I love the sun and the warm weather. Last weekend I became a mad woman decorating my patio and cleaning the grill.
In the latest issue of Bon Appetit I saw this recipe for Pineapple Glazed Chicken. As I don't eat meat I am always looking for new ways to make chicken. Maybe that explains the overabundance of chicken recipes on this site. I try many recipes that never make it on this site but this one is a new favorite. The sweet glaze is a great contrast to the spicy pineapple salsa.
The beauty of this recipe is you could make both the glaze and the salsa ahead. You can come home, turn on the grill and have dinner ready quickly.
Pineapple Glazed Chicken with Jalapeno Salsa
by Jill Dupleix, Bon Appetit March 2010
¼ cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
¾ cup ¼-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 ½ tablespoons finely chopped red onion
1 ½ tablespoons canned sliced jalapeño chiles, drained, coarsely chopped
4 boneless chicken breast halves with skin (1 ¾ pounds total)
Preheat oven to 400°F. 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.
Mix 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.