INGREDIENTS

INSTRUCTIONS

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  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.  Makes 4 servings  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. Top with the salsa.
NOTES : Serve this fast freezer entree with a side dish of rice or
orzo.  Recipe by: Prevention's Freezer Cookbook - For the Freezer
Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted
by MM_Buster v2.0l.

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