Grilled chicken topped with a sweet and spicy pineapple sauce.
6 – 8 pieces of chicken
1 onion, coarsely chopped
1 ripe pineapple, peeled, cored and chunked
1 large tomato, chunked
2 tablespoons Balsamic (or other) vinegar
½ teaspoon salt
½ teaspoon red pepper flakes
Lightly salt and pepper chicken pieces and grill until done.
Meanwhile, in a medium sauce pan, sauté onion in a couple of pats of butter until softened. Add pineapple, tomato, vinegar, salt and red pepper flakes. Bring to a boil and cook over medium-high flame about 8 minutes, stirring occasionally. Allow to cool down a little. Transfer to a food processor or blender and process until smooth (pineapples are a little fibrous, so it’ll have a little texture to it).
Spoon on top of cooked chicken and dream about a trip to Hawaii. Serves 6 – 8.
Notes: I like to serve this with steamed rice and use a little of the pineapple sauce on it. Also, to keep with the Hawaiian theme, you can also serve it with a green vegetable topped with roasted, chopped macadamia nuts.