ISLAND CHICKEN WITH PINEAPPLE SALSA

Steps:

• Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
• Place the pineapple juice in a shallow nonmetal dish.
• Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
• Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
• Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
• Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
• Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
• Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
• Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
• Pour over the chicken.
• Top with the salsa.
• To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
• Pack the salsa in a separate freezer-quality plastic container.
• To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.