Saturday, May 8, 2010
Pineapple-Glazed Chicken with Jalapeño Salsa
The Boy + Bon Appétit = WIN! I’m pretty lucky, not only will The Boy eat a lot of what I try to put in front of him; now it seems he will cook it too! I discovered this recipe in my March 2010 issue of Bon Appétit, the same issue the flapjacks were in. I realized it was quite an easy meal to prepare, and it was also something he’d probably like to eat. He said it was pretty easy to prepare, especially because he prepped and chopped the veggies earlier in the day. The original recipe called for chicken breasts, but we had thighs on hand, so we just used those. It also called for canned sliced jalapenos, and we used fresh.
The glaze & salsa were sweet and spicy, perfect with the chicken. The jalapenos were a little hot for me, but then again I have a low tolerance for that! And guess what! I even bought cilantro. I know I’m a huge cilantro-hater, but if it’s done very moderately I’ve discovered it’s not so bad. 😉 I loved the pineapple salsa, because I sometimes get that at local burrito joints. This is a great quick & easy meal, I know we’ll be making it again!
Pineapple-Glazed Chicken with Jalapeño Salsa
adapted from Bon Appétit, March 2010
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 fresh jalapeno, seeds removed & finely diced
4 boneless chicken breast halves with skin (1 3/4 pounds total) (we used chicken thighs)Directions:
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.
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