Recipe - Island Beef Stew

8 ounce Unsweetened crushed
pineapple; (with juice)
1 tablespoon Reducedsodium soy sauce
1 tablespoon Honey
2 Clovers garlic; minced
One fourth teaspoon Crushed redpepper flakes
4 Chicken breast halves (6
ounces each); skinned and
boned
One half cup Diced onions
One fourth cup Packed brown sugar
2 tablespoon Lime juice
1 teaspoon Minced jalapeno pepper;
(wear plastic gloves when
handling)
1 teaspoon Minced fresh cilatitro

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 redpepper 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
nostick 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 mediumhigh
heat. Cook for 5 minutes, or until reduced by half. Pour over the chicken.
Top with the salsa.

Makes 4