Chicken with Pineapple Salsa
Make the most of supermarket canned goods sales and stock up. Most foods will keep for about 2 years in sound cans. Be sure to check canned goods carefully to avoid buying dented or damaged cans.
1/2 cup butter or margarine, divided
4 skinless, boneless chicken breast
1 green or red bell pepper finely chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
3 green onions finely chopped
2 tsp vegetable oil
1 tsp lime juice
1 jalapeno pepper finely chopped
1 pineapple, drained juice reserved
Preheat grill or broiler. For salsa, combine bell pepper, cilantro, parsley, green onions, oil, lime juice, jalapeno o and pineapple in a medium bowl.
Add a small amount of pineapple juice to salsa. Refrigerate, covered, until serving time. Place 1 4 cup butter in a shallow dish; dip chicken in butter, turning to coat.
Grill or broil chicken, turning and basting with remaining butter, until juices run clear when meat is pierced with a knife, about 10 minutes.
Spoon salsa onto a serving platter in 4 small mounds. Press center of each mound with the back of a spoon, forming a nest. Place chicken on nests.
Save on dishes! Butter fresh corn-on-the-cob; wrap in foil, then just place on the grill alongside the chicken.