Pineapple Salsa Chicken
<h1>PINEAPPLE SALSA CHICKEN</h1>
<ul>
<li>pineapple</li>
<li>mango</li>
</ul>
<p>Roast</p>
<ul>
<li>tomatillos</li>
<li>onions</li>
<li>jalapeno</li>
<li>poblano</li>
</ul>
<p>Blend half of that and mixed the other half, diced, back in.</p>
<hr />
<h2>Pineapple-Glazed Chicken with Jalapeño Salsa</h2>
<p>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 jalapeño chiles, drained, coarsely chopped
4 boneless chicken breast halves with skin (1 3/4 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.
Bon Appétit
March 2010
by Jill Dupleix</p>
<p> </p>