Tomorrow is Memorial Day – and the start of another awesome Grilling Season. Before we get to all that awesome foods plucked from our grills, let’s take a moment to talk about today.
Last week, we celebrated Pentecost Sunday. Today is Trinity Sunday, the first Sunday after Pentecost in the Western Church, and Pentecost in the Easter Church. Trinity Sunday is exactly what the name implies – the celebration of Christian doctrine of the Holy Trinity. The belief that there is but one God, in Three Persons – the Father, the Son, and the Holy Spirit. When humankind was created in the image of God, we were created with this same Three Person existence. The Father is our intellect. The Son is our physical existence. The Holy Spirit is the human soul. Three entities, one being. As a member of the Faithful, I find this amazingly moving. It is just one more connection to our Creator and to one another.
Today is also a good day to put the final touches on our Memorial Day Feast. Perhaps you are thinking about grilling up some lovely chicken breasts and you’re looking for something different, with a real kick. Let me tell you, this dish is both hot and sweet. Wow!
The first time we made this chicken dish, Kiddo asked why. Not as in why do I have to eat this, but why did we make such a great grilled chicken, with a Mango Jicama Salad, Caribbean Yellow Rice and a tropical Rum Punch. What was the occasion? Was it Tropical Day or Grilled Chicken Day or Pineapple Day? He has gotten so accustom to having a reason behind everything. No reason, just felt like it.
Actually, Hubby and I had organized the pantry ahead of doing our weekly grocery shopping and he reminded me that we had a jar of Mango Habanero Salsa on the salsa shelf that we needed to use soon. (And yes, we have things that organized – we love to go to farmers markets and street fairs. That usually means coming home with jars of Cottage Kitchen local products). I was already leaning toward grilled chicken, so the salsa was inspirational icing on the cake so to speak. I combined my Jalapeno Pineapple Salsa recipe with the jar of Mango Habanero Salsa. Wow – hot and sweet. If you can’t find the salsa at your local farmer’s market, Frontera makes a really spicy salsa, although finding it might be a challenge. The only place I could find it online was MexGrocer.com. I’ve never used them since the Mexican Market in my neighborhood carries a line of Frontera Salsas. Of course, you could make your own Mango Salsa, or find another brand that you like. I would definitely add pineapple to the mix. It’s pretty, and the sweetness takes a little of the Habanero Sting away.
Adding the diced bell pepper gives the salsa a firm, crisp bite which is also nice. So often when we think Habanero, we think Mexico as in the Mexican Dessert and the dusty boarder towns. Or dessert beaches along the Pacific Cost.
Mexico is also tropical, and the Yucatan Peninsula will steal your heart away. This awesome grilled chicken takes its inspiration from the tropical side of Mexico.
Yucatan Pineapple Salsa Grilled Chicken
1 cup Diced Pineapple
1/4 cup Red Bell Pepper, dice
2 tablespoons fresh Cilantro, minced
1-1/2 cups Mango Habanero Salsa
1/4 cup Pineapple Juice
Cut pineapple chunks into smaller pieces, place in a bowl. Stem, core and dice the bell pepper. Finely mince cilantro, add to the pineapple mixture.
Add Salsa and pineapple juice. Stir to blend. Cover and refrigerate, allowing the flavors to develop.
2 large Boneless Chicken Breasts
Olive Oil as needed
Jamaican Jerk Seasoning to taste
While the breasts are partially frozen, cut each in half lengthwise to create four thin breasts. Season with Jamaican Jerk Seasoning. Brush with oil, season again and set aside.
Heat an outdoor grill for medium-high heat. Lightly oil the grate to prevent chicken from sticking.
Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees. Transfer to a plate to rest for 5 minutes before serving.
Top chicken with salsa mixture and serve. This chicken is great with Caribbean Yellow Rice and Mango Jicama Salad. If you have some pineapple chunks leftover after making the salsa, add to the Salad for a sweet change.