Recipes:
# Family-Style Chicken with Tangy Salsa
## INGREDIENTS
* 1 (3-pound) chicken, quartered
* 1/3 cup olive oil
* 1/2 cup fresh lime juice
* 4 cloves garlic, minced
* 3 tablespoons chopped cilantro
### Pineapple Salsa
* 2 cups crushed pineapple, drained
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1 jalapeño, seeded, finely chopped
* 1 teaspoon hot pepper sauce
* 1 tablespoon maple syrup
* 1 tablespoon vinegar
* 1 tablespoon lemon juice
* 3 tablespoons chopped cilantro
**SERVES 4**
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## Make Ahead
The pineapple salsa can be made up to **24 hours ahead**. Store in a tightly covered container in the refrigerator.
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## Variation
If it's not the season for outdoor grilling, you can broil this versatile chicken dish in the oven.
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### 1
Place chicken in a shallow dish. Mix olive oil, lime juice, garlic and cilantro in a small bowl. Pour over chicken; refrigerate.
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### 2
Preheat grill. Drain chicken. Grill over hot coals for **10 minutes on each side** or until juices run clear when pierced with a knife.
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### 3
Meanwhile, for salsa, combine pineapple, onion, garlic, jalapeño, hot sauce, maple syrup, vinegar, lemon juice and cilantro in a bowl; mix well.
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### 4
Remove chicken to a serving platter. Serve with pineapple salsa on the side.
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## Make It Quicker
* Using boneless chicken pieces will eliminate having to cut up the chicken and will make it easier to eat, too.
