Recipes:
# Chicken with Pineapple Salsa
## INGREDIENTS
* ½ cup melted butter or margarine, divided
* 4 skinless, boneless chicken breasts (4 ounces each)
### PINEAPPLE SALSA:
* 1 green or red bell pepper, finely chopped
* ¼ cup chopped fresh cilantro
* ¼ cup chopped fresh parsley
* 3 green onions, finely chopped
* 2 tablespoons vegetable oil
* 1 tablespoon fresh lime juice
* 1 jalapeño pepper, finely chopped
* 1 large can crushed pineapple, drained, juice reserved
**SERVES 4**
## Make Ahead
Make a double-batch of pineapple salsa to add zest to any grilled meat. It will keep in the refrigerator for up to 3 days.
## VARIATION
When you’re looking for less heat in your salsa, substitute ¼ cup canned mild green chiles for the jalapeño pepper.
## DIRECTIONS
**1.** Preheat grill or broiler. For salsa, combine bell pepper, cilantro, parsley, green onions, oil, lime juice, jalapeño and pineapple in a medium bowl.
**2.** Add a small amount of pineapple juice to salsa. Refrigerate, covered, until serving time. Place ¼ 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.
## Make It Quicker
* Save on dishes! Butter fresh corn-on-the-cob, wrap in foil, then just place on the grill alongside the chicken.
