Island Chicken Breast with Pineapple Salsa

Steps for Marinade: Blend one cup pineapple in food processor. Add soy sauce, honey, garlic, and chili flakes. Pour over chicken and marinate 4-24 hours.

Steps for Pineapple Salsa:

Pan-fry 24 chunks of pineapple on medium-high heat in a non-stick pan. Toss occasionally; remove from pan when 2-3 sides have picked up some color. Mix fried pineapple with chopped red pepper, red onion, jalapenos, lime juice, and cilantro. Refrigerate for at least one hour.

Preparation:

Preheat oven to 400 degrees F. Remove chicken from marinade and pat dry. Heat one teaspoon olive oil on medium-high heat in an oven-proof skillet or frying pan. Pan-fry chicken for one minute, then flip and immediately put in the oven for 10-15 minutes.

Transfer remaining marinade to a saucepan and boil until reduced by half (5-10 minutes). Remove chicken from oven and pour cooked marinade over all. Serve with salsa.