Monday, September 24, 2012

Grilled Chicken with Pineapple Salsa

Pineapple salsa

1 medium size ripe tomato, chopped into small cubes

1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the Chicken.
Colorful chunks of Pineapple and Red Pepper

For the corn, I just buttered two ears and drizzled it with some Merlot (any red wine will do). I wrapped them up with heavy duty tin foil and placed them on the top rack of the barbecue to cook while the chicken was on the grill.
Ready for the wine drizzle
As for my delicious chicken. I had five small boneless breasts that I marinated with A-1, Country Bob's Sauce and a bit of Wild Turkey. Since my hubby is the grillmaster, he grilled them on a medium heat about 10-15 minutes or so.
This dinner was very good and very simple to make. The freshness of the pineapple coupled with the sweetness of the red pepper gave the salsa a unique flavor that complimented the chicken very well. This salsa will also pair well with Salmon and Shrimp.
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