Pineapple-Glazed Chicken with Jalapeño Salsa

Ingredients for Pineapple-Glazed Chicken with Jalapeño Salsa

• 60ml pineapple juice

• 2 tablespoons (packed) brown sugar

• 1 tablespoon yellow mustard

• 180ml 1/4-inch cubes fresh pineapple

• 3 tablespoons finely diced red pepper

• 3 tablespoons chopped fresh coriander

• 1 1/2 tablespoons finely chopped red onion

• 1 1/2 tablespoons canned sliced jalapeño chillies, drained, coarsely chopped

• 4 boneless chicken breast halves with skin (800g total)

Preheat oven to 204°C. 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.

Mix pineapple, red pepper, coriander, onion, and chillies in medium bowl. Season with salt and pepper.

Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then grill until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

Spoon salsa over chicken and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.