Monday, April 26, 2010

Grilled Chicken with Pineapple Glaze

So now that I have a new "go to" ingredient, I often find myself in the jelly isle at the grocery store. I look over each flavor and decide how they could be incorporated with other flavors for a new dish. Today I went with pineapple preserves. This was very similar to my fruit salsa but made an excellent glaze and dipping sauce. I used this on chicken but it would also work well with pork and fish.

2 12oz. jars of pineapple preserves
juice form 1 orange
juice from 2 lemons
1/4 cup chopped cilantro
2 shallots, minced
1 pinch of cayenne pepper
2 tsp. salt
1 tsp. black pepper

Mix all ingredients together and reserve 3/4 cup for a dipping sauce. With the remaining marinade/glaze, coat meat before grilling for about 1 hour.