pineapple glazed chicken

I've made this recipe twice now, and it is so delicious (+ easy and inexpensive) that I had to share it.

Pineapple Glazed Chicken with Jalapeno Salsa

ingredients

• 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 breasts

preparation

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.

Sadly, I didn't think to take a picture of my own cooking tonight, so the one I yanked from epicurious.com will have to do. 

I haven't measured the salsa ingredients either time I've made it and it has turned out great. Just eyeball the onions, peppers, etc. The ingredients are so great together that you almost can't go wrong. This last time I did a bit of red, yellow and orange bell pepper to make it colorful and exciting! Fresh pineapple makes it so juicy and delicious. I double the sugar/juice mixture and add what's left of it (after the basting) to the salsa. Mmmm mmmm! Grab a couple chicken breasts out of the freezer and give this one a go- you won't be disappointed! And if your'e like us, you'll gobble up the remaining salsa with tortilla chips and may suffer from pineapple-overload-stingy-tongue. Worth it.