Chicken Breasts with Grilled Pineapple and Tomatillo Salsa

Serves 4

Sweet onions and juicy pineapple hit the grill for a little extra flavor before being paired with tomatillo salsa, fresh cilantro and lime juice. Tender grilled chicken breasts are topped with this perfect balance of mild spice and sweet crunch for a show-stopping dish with minimal prep.

Ingredients

1/2 large sweet white onion (such as Vidalia), cut into 1/2-inch-thick ring slices
2 tablespoons vegetable oil
Salt and pepper to taste
2 cups pineapple chunks
1 1/2 cups roasted salsa verde (Herdez makes a wonderful salsa verde with no added junk)
2 tablespoons chopped cilantro
Juice of 1/2 lime (or more, to taste)
2 skinless, boneless whole chicken breasts, halved

Method

Heat grill to medium-high. Place onion rings in a bowl and toss with 1/2 tablespoon of the oil, salt and pepper. Grill, turning from time to time, until just charred and soft. Transfer to a bowl and set aside to let cool.

Rub all sides of the pineapple with 1/2 tablespoon of the remaining oil then arrange on grill and cook for about 1 minute per side. Remove and let cool.

When cooled, roughly chop onions and pineapple and place in a bowl. Add salsa verde, cilantro and lime juice.

Rub chicken breasts all over with remaining 1 tablespoon oil. Sprinkle with salt and pepper, then arrange on grill and cook until golden brown all over and completely cooked through (about 165° on an instant read thermometer), turning from time to time to create hatch marks, if you like.

Transfer chicken to a platter, spoon grilled pineapple salsa over the top and serve immediately.

Herb roasted chicken

This is another recipe from the What's cookin' good lookin' series on the website What's in it for me? Check it out!

Ok, this chicken is awesome and quite easy if you own a large (whole-chicken size crock pot).

I prefer to use boneless chicken breasts and modified the recipe thus:

Half the ingredients:
3 cups water
1/4 C sea salt
etc.

1 and 1/2 lbs of boneless chicken breasts (or approximately 6 breasts)

1. I followed the directions for step one above (halving the ingredients in the first step). The longer you soak the chicken, the more AMAZINGLY TENDER the chicken is. I think I ended up (unintentionally) soaking for two days and it was like slicing into butter! Yum!

2. I'm all about the grill lately, so instead of using the crock pot, I combined the remaining spices, and substituted butter for olive oil. I mixed it around/rubbed it on the breasts. On medium heat, grill 5 minutes on each side, or until cooked through. What you get is an amazingly sweet, amazingly tender chicken breast. I couldn't get enough of it.

This chicken was delicious with mashed sweet potatoes.

**as a side note, the hubby liked it the first time, but the second time he confessed that it reminded him too much of fish (??! I hate fish just as much as he does, I don't see see fishiness in it). Ironically, this is one of my very favorites. Figures! What are ya gonna do? **