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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spice-Rubbed Chicken with Pineapple Chipotle Glaze Recipe

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This recipe for Spice-Rubbed Chicken with Pineapple Chipotle Glaze is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Glaze: 3 c. unsweetened pineapple juice; 1 c. white vinegar; 1/3 c. apricot preserves; 3 T. minced chipotle peppers in adobo sauce; 1/4 c. chopped fresh oregano; salt to taste

Spice Rub: 2 1/2 T. ground coriander; 1 T. paprika; 1 1/2 t. ground cumin; 1 t. brown sugar; 1/2 t. salt; 1/4 t. black pepper

4 - 6 pieces of chicken
Directions:
Directions:
Glaze: In small saucepan, combine pineapple juice and vinegar. Bring to boil. Reduce heat to medium and reduce mixture to 1/2 c. (45 - 60 min.) Remove from heat. Add apricot jam. Stir until dissolved. Add chipotles and oregano. Add salt to taste. (This can be done 2 - 3 days ahead.)

Spice Rub: Combine spices in small bowl. Rub spice mixture over chicken. Grill or saute in fry pan until cooked through.

Top with sauce. Serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 1 1/2 hrs. including time for sauce to reduce
Personal Notes:
Personal Notes:
This is equally good on salmon, halibut, swordfish.

 

 

 

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