Lemon Pepper Glazed Chicken with Pineapple and Blueberry Salsa

What do you do when you have pineapple and blueberries left-overs, and no one at your home will eat fruits or desserts with fruits in it?! Well if you are me;-) you make salsa so I can eat them with my meal. Originally I was wanting to eat Grouper with this salsa, but Groupe is nowhere to be found in this town;-(oh well….

Ingredients: 1/2 cup of soy sauce, 1/4 cup of honey, 1/4 of Miel de Maguey, juice and zest of one lime, 4 chicken breasts, 1 cup of pineapple sliced very thinly, 1/2 cup of fresh blueberries, 2 inch of fresh ginger grated coarsely, 1 tbsp of mint chopped very thinly, 1 tbsp of honey.

First you will want to prepare the marinade for the chicken: You will need 1/2 cup of soy sauce, 1/4 cup of Miel de Maguey (Mexican Alcohol of Agave), 1/4 cup of honey, juice and zest of one lime, 2 tbsp of corn starch.) Put all the following ingredients in a small saucepan, and mix well. Bring the mixture to boil, and stir until the sauce has thickened a bit. Turn the heat off and let it cool. Keep half of the marinade for marinading the chicken, and keep the rest of the marinade for drizzling over the chicken once it is cooked. You will want to marinade your chicken at least 2-4 hours before cooking it.

While the chicken is marinading, fix the salsa. You will need for the Pineapple salsa: 1 cup of pineapple sliced very thinly, 1/2 cup of fresh blueberries, 2 inch of fresh ginger grated coarsely, 1 tbsp of mint chopped very thinly, 1 tbsp of honey. Mix all together and set it aside until you are ready to serve it.

Place the chicken on the silpat, and glaze the chicken with the marinade. Sprinkle some lemon pepper over the chicken and cook for 15 minutes at 375. Brush the chicken every 8 minutes with the marinade. You can also cook the chicken for 1-15 over high heat on your grill.