Pineapple Barbeque-Glazed Chicken with Mango Salsa

by feastonthecheap on June 30, 2010

Shown with chimichurri-infused white rice

Mariel here. Like last week’s Spice-Rubbed Steak with Chimchurri, this recipe can be classified under “Indoor Barbecuing” aka, “recreating festive, summery foods in a small, cramped Manhattan space sans an actual BBQ.” A real mouthful.

Whether you choose to slap this chicken on the barbie or roast it right in the oven, this delicious dish is sweet, savory and kinda spicy thanks to a heaping garnish of mango salsa. As easy as it is colorful (and flavorful), this is the type of recipe you keep in your back pocket, just in case an errant friend pops up on your doorstep without warning…at 630PM…on a Friday. It takes very little prep time (about 15 minutes) and if you’re using your oven, it requires about 25 minutes of roasting. The hardest part is chopping the fruits and veggies for the salsa. Not bad.

I served my chicken alongside Chimichurri Rice – basically, plain white rice with chimichurri blended in. For the “recipe,” click here.

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Pineapple Barbeque-Glazed Chicken with Mango Salsa
Serves 4-5

Ingredients for the Mango Salsa:
2 ripe mangoes, diced into ¼ inch chunks – $5.00
1 small red onion (and I mean small, otherwise it competes too much with the mango and cilantro!): $0.50
4 cloves of garlic, minced – from stock
1 jalapeno, seeded and minced – $0.29
1/3 cup fresh cilantro, chopped (don’t sub in dried cilantro, it has to be fresh for this recipe) – $1.49
1 cup red bell pepper, chopped – $1.22
The juice of two fresh limes, roughly 3+ tablespoons – $0.50
½ teaspoon grated lime zest – already calculated
½ cup pineapple chunks, diced (buy the kind in natural juice, you’ll use it for the chicken glaze) – $1.19

Ingredients for the Pineapple Barbeque-Glazed Chicken:
4 boneless, skinless chicken breasts – $6.00
¼ cup pineapple juice – calculated above
1 tablespoon packed brown sugar – stock
1 ½ tablespoon of your fave BBQ sauce (or try this homemade recipe) – $1.88 (assuming homemade)
1 tsp fresh lime juice – $0.25
GRAND TOTAL (assuming a well-stocked kitchen): $18.32
Cost per Serving: $3.66

Directions for the Mango Salsa:
1. Just chop, mince, combine, stir, season all of the above, and you’re done. Can be prepared 3 days before as long as it’s kept covered in the fridge.

Directions for the Chicken:
1. Preheat oven to 400°F.

2. Mix the pineapple juice, brown sugar, lime juice and BBQ sauce in a small dish, then bring to a boil in a small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute (take care not to burn it though). Season with salt and pepper.

3. Line a baking sheet with foil. Place the chicken breasts on the sheet and brush with the glaze. Bake for 17 minutes. Brush again with the glaze, then broil until cooked through and golden, watching closely to avoid burning, about 8 minutes longer (cooking time will vary by oven and thickness of the chicken breasts). Remove the chicken from the oven and let rest for 5 minutes.

4. Spoon the mango salsa over the chicken and serve with Chimichurri Rice (if you’d like!)