Title: Island Chicken with Pineapple Salsa
Categories: Chicken, Breasts
Yield: 4 servings

8 oz Unsweetened crushed
-pineapple; (with juice)
1 tb Reduced-sodium soy sauce
1 tb Honey
2 Clovers garlic; minced
1/4 ts Crushed red-pepper flakes
4 Chicken breast halves (6
-ounces each); skinned and
-boned
1/2 c Diced onions
1/4 c Packed brown sugar
2 tb Lime juice
1 ts Minced jalapeno pepper;
-(wear plastic gloves when
-handling)
1 ts Minced fresh cilatitro

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.

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

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

Remove the chicken from the marinade; reserve the marinade. Grill or broil
4" 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.

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.

Makes 4 servings

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.

NOTES : Serve this fast freezer entree with a side dish of rice or orzo.

Recipe by: Prevention's Freezer Cookbook - For the Freezer

Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by
MM_Buster v2.0l.