Chicken with Pineapple Salsa

Make the most of supermarket canned goods sales and stock up. Most foods will keep for about 2 years in sound cans. Be sure to check canned goods carefully to avoid buying dented or damaged cans.

Ingredients

1/2 cup butter or margarine, divided

4 skinless, boneless chicken breast

1 green or red bell pepper finely chopped

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

3 green onions finely chopped

2 tsp vegetable oil

1 tsp lime juice

1 jalapeno pepper finely chopped

1 pineapple, drained juice reserved

Directions

1. Preheat grill or broiler. For salsa, combine bell pepper, cilantro, parsley, green onions, oil, lime juice, jalapeno o and pineapple in a medium bowl.

2. Add a small amount of pineapple juice to salsa. Refrigerate, covered, until serving time. Place 1 4 cup butter in a shallow dish; dip chicken in butter, turning to coat.

3. Grill or broil chicken, turning and basting with remaining butter, until juices run clear when meat is pierced with a knife, about 10 minutes.

4. Spoon salsa onto a serving platter in 4 small mounds. Press center of each mound with the back of a spoon, forming a nest. Place chicken on nests.