INGREDIENTS FOR THE 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.
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.