After the mass quantities of barbeque sauce, mac and cheese, and pizza that has been consumed at Chez TV Food and Drink in the last week or so (I’m keeping mum about the homemade cinnamon and brown sugar pop tarts from last week, but expect the post soon), it’s time for something a little brighter, and definitely a little lighter.
This recipe was secured of my iPhone Epicurious app. and comes from the good people at Bon Appétit, a magazine I have never actually purchased, much less looked through. Am I missing out on something?
And let’s hear it for homemade salsa! There is nothing better. Jarred salsa is just a total impostor, usually crammed with juices and preservatives that completely violate the vibrant colors of the vegetables, but the fresh homemade! Oh joy! Watch it sing its own praises right off your plate!
By the way, I had some leftover salsa after this meal, so I mixed it with some ground lamb and fired myself up some lamb sliders and grilled French bread with the leftover homemade barbeque sauce I’d made earlier in the week, then topped it with a few more jarred jalapeno slices. The burgers didn’t survive long enough to land in front of the camera, but I can give them a full recommendation! Taste explosion and quite satisfying!
Nothing really too complicated in this recipe beyond making the glaze, which is a simple combination of brown sugar, yellow mustard and pineapple juice brought to a boil. I went for the Dole mini six-pack size of pineapple juice. You know, the kind you might have gotten in your lunch bag when you were a kid. I highly recommend! There are still four sealed mini cans still sitting in the fridge ready and willing to wait as long as I see fit until ready to incorporate them into a future recipe.
Pineapple-Glazed Chicken with Jalapeño Salsa
- 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
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 your glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden (here’s where I deviated from the recipe. I actually gave it a second brush end then returned to the over for another a5, followed by a third brush with the last of the glaze and 2 to 3 minutes in the broiler, watching closely to make sure it didn’t burn. Came out great! Not overcooked in the least)
Let cool for five minutes. Spoon salsa over chicken and serve.