Island Chicken with Pineapple Salsa

Ingredients

• 8 ounces unsweetened pineapple, crushed (with juice)
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, crushed
• 4 chicken breast halves, skinned and boned (6 ounces each)
• 1/2 cup onion, diced
• 1/4 cup brown sugar, packed
• 2 tablespoons lime juice
• 1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
• 1 teaspoon fresh cilantro, minced

Directions

1. 1

   Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.

2. 2

   Place the pineapple juice in a shallow nonmetal dish.

3. 3

   Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.

4. 4

   Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.

5. 5

   Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.

6. 6

   Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.

7. 7

   Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.

8. 8

   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.

9. 9

   Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.

10. 10

    Pour over the chicken.

11. 11

    Top with the salsa.

12. 12

    To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.

13. 13

    Pack the salsa in a separate freezer-quality plastic container.

14. 14

    To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.