Pineapple-glazed Chicken With Jalapeño Salsa Recipe

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Pineapple-Glazed Chicken with Jalapeño Salsa

Vicki Butts (lazyme)


Spicy and bright, this salsa makes chicken breasts party-worthy, and would also be a superb topper for pork or fish.

From Bon Appetit, March 2010.

☆☆☆☆☆ 0 votes
15 Min
30 Min


1/4 c
pineapple juice
2 Tbsp
brown sugar, packed
1 Tbsp
yellow mustard
3/4 c
fresh pineapple, cubed 1/4-inch dice
3 Tbsp
finely diced red bell pepper
3 Tbsp
chopped fresh cilantro
1 1/2 Tbsp
finely chopped red onion
1 1/2 Tbsp
canned sliced jalapeno chiles, drained, coarsely chopped
boneless chicken breast halves with skin (1 3/4 pounds total)


1Preheat oven to 400°F. Bring pineapple juice, 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.
2Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.
3Line baking sheet with foil. Place chicken on sheet 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.
4Spoon salsa over chicken and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican