1 can (8 ounces) unsweetened crushed pineapple (with juice)
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes
4 chicken breast halves (6 ounces each), skinned and boned
1/2 cup diced onions
1/4 cup packed brown sugar
2 tablespoons lime juice
1 teaspoon minced jalapeno peppers
1 teaspoon minced fresh cilantro
Instructions
1. Strain the pineapple, reserve the juice. Place the pineapple in a
medium bowl. Cover and refrigerate. Place the pineapple juice in a
shallow nonmetal dish. Add the soy sauce, honey, garlic, and red-
pepper flakes. Mix well. Add the chicken and turn to coat all sides.
Cover and refrigerate for at least 4 hours or up to 24 hours,
turning occasionally.
2. Preheat the grill or broiler. Remove the pineapple from the
refrigerator. Add the onions, brown sugar, lime juice, jalapeno
peppers, and cilantro. Mix well. Let stand at room temperature.
3. Remove the chicken from the marinade; reserve the marinade.
Grill or broil 4 inches from the heat for 5 minutes. 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.
4. Transfer the marinade to a small saucepan. Bring to boil over
medium-high heat. Cook for 5 minutes, or until reduced by half.
Pour over the chicken. Top with the salsa.
247.4 calories
Note To freeze Pack the cooled cooked chicken and sauce in a
freezer-quality plastic container. Pack the salsa in a separate
freezer-quality plastic container.
To use Thaw both overnight in the refrigerator. Cover the chicken
and microwave on high power for 3 minutes. Top with the salsa.
Originally Submitted
8/1/2014
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