This ginger-glazed chicken with pineapple salsa recipe is great for summer — but you can also enjoy it all year long.
Ginger-glazed chicken with pineapple salsa recipe
4 skinless, boneless chicken-breast halves
1/2 cup DOLE Pineapple Juice
1/2 cup soy sauce
1/4 cup Oriental dark sesame oil
1/4 cup olive or vegetable oil
1/4 cup honey
1-1/2 tablespoons minced garlic
1 teaspoon ground black pepper
Mix together pineapple juice, soy sauce, oils, honey, garlic, ginger and black pepper in large glass measuring cup.
Place chicken in ziptop bag, add pineapple-soy mixture, seal and turn to coat chicken. Place in a dish in case of drips. Refrigerate 4 hours or overnight.
Heat outdoor grill to medium-high. Grill chicken, turning once and basting often with glaze, 10 to 12 minutes until deep golden brown and no longer pink in thickest part. Transfer to a clean platter. Discard any remaining glaze. Serve chicken with the salsa. (Recipe below.)
Pineapple salsa recipe
1 can (8 oz.) DOLE Pineapple Chunks, drained and cut in half
3 tablespoons chopped fresh DOLE Cilantro
3 tablespoons chopped DOLE Red Onion
1 teaspoon fresh lime juice
Mix pineapple chunks, cilantro, onion and lime juice in medium serving bowl. Cover and refrigerate until ready to serve.