This is a recipe I used to make a lot when Elvis and I first moved in together. Then it got lost in the piles of recipes that I have laying around the house in scattered locations (no exaggeration). But I found it last week when I was searching for my brownie recipe and decided to make it for dinner that night. The results had me wondering how I allowed the deliciousness to fall by the wayside! Combinations of sweet and spicy lead to a delicious meal!
Island Chicken with Pineapple Salsa
4 boneless, skinless chicken breasts
1 can (8 ounces) unsweetened crushed pineapple
1 T low-sodium soy sauce
1 T honey
2 cloves garlic, minced
1/4 t red pepper flakes
1/4 c red onion, diced fine
1 lime, juiced
1 T cilantro, chopped
1 T jalapeno pepper, diced fine (optional)
For the marinade, drain the pineapple reserving the juice. Set the pineapple aside for the salsa. Add the soy sauce, honey, garlic and red pepper flakes to the pineapple juice. Stir, then put marinade into a ziploc bag with the chicken breasts for 4 – 24 hours.
For the salsa, mix together the pineapple, onion, lime juice, cilantro and jalapeno.
Preheat grill to med-high heat. Grill chicken ~5 minutes per side or until no longer pink.
Serve with the pineapple salsa and brown rice (and black beans and tortillas if you’re married to Elvis 
).
