The past few weeks have been hectic. With all of the traveling back to Illinois, we haven’t been cooking much, which means we’ve been eating crap food. And boy could I tell. I was craving some home cooking and fresh vegetables, so today Jon cooked up a juicy chicken breast with pineapple jalapeño salsa with fresh steamed spinach. One bite in, I was in heaven; however I must warn you that the salsa has a kick!
Chicken with Pineapple Jalapeño Salsa
- 1/4 cup pineapple puree
- 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 (1 3/4 pounds total)
Preheat oven to 400°F. Bring pineapple puree, 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.
Place chicken in baking dish, season with salt and pepper, 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.
Bring 2 cups water to a boil in medium saucepan. Place the fresh spinach in a sauce pan with water and 1 chicken bouillon. Add 1/4 teaspoon minced garlic, onion powder, salt and pepper. Reduce heat and cover for 5 minutes.