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Monday, January 10, 2011

Pineapple Chutney and Chicken

Sometimes, simple can be beautiful. How many times do you find yourself staring at a bright blue sky? Free of clouds, birds and planes, a blue sky is something beautiful in its simplicity. Today I found myself standing at my lab window, staring out to the sky. Maybe this is because I was a little bored with what was going on inside of the lab, maybe.

So, simple things. You don’t have to get fancy to have something fantastic. The perfect chocolate chip cookie will bring anyone to the table. A steak, grilled to perfection, will be excellent without any sauces. And a grilled chicken breast will be amazing with addition of a three-ingredient chutney.

This is the kind of meal that comes together out of necessity. Two factors lead me to make this dinner. Number one – I was very hungry. Number two – I had almost no food in my house. I tend to buy things at the grocery store according to the recipes I want to make for the week. Sometimes I think that I have more time on my hands than I actually do. My original plan was to make a slow cooker recipe, unfortunately the recipe only called for 7 hours of cooking time. I generally work ten hours a day. This just wouldn’t work, and I was hungry! Now, if you’re hungry, read on.

Pineapple Chutney and Chicken

3 Chicken breasts (cut into ½-inch strips)
Olive oil
Salt & Pepper
1 cup crushed pineapple
½ yellow onion (diced)
2 tbsp cilantro

Toss together pineapple, onion and cilantro. Allow chutney to sit for ten minutes so flavors mingle.

Toss chicken strips with 1 tbsp olive oil and sprinkle with salt and pepper. Cook on a grill or grill pan until juices run clear, about 6 minutes per side. Plate three strips of chicken with ¼ cup of chutney.
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