Recipes

For the salsa: In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside. For the chicken: Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm. Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce. Serve with the pineapple salsa. For the salsa: 1 tablespoon honey 1 tablespoon lime juice 1 cup finely diced pineapple 1/3 cup finely diced, seeded English cucumber 1 tablespoon chopped fresh mint leaves For the chicken: 4 teaspoons olive oil, divided 4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick 1 cup chopped scallions (about 6 scallions) 1/2 Scotch bonnet or habanero chile pepper, seeded and finely minced (wear gloves when handling) 1 clove garlic, minced 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground 1 teaspoon allspice 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried 1/2 cup low-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons lime juice