|Contributed by Uncle Matt's Organic, Inc.
This chicken is sweet from the honey, but it's also very spicy from a jalapeño chili and plenty of black pepper. The chicken needs to marinate for at least four hours, so begin preparing it ahead of time.
1 medium organic pineapple, peeled, cored, coarsely chopped
1 medium organic jalapeño chili, seeded, finely chopped
1 teaspoon minced organic garlic
1 cup organic orange juice
1/2 cup fresh organic lime juice
3 tablespoons soy sauce
2 tablespoons (packed) chopped fresh organic cilantro
2 tablespoons (packed) chopped fresh organic basil
1 tablespoon ground black pepper
1 teaspoon grated organic orange peel
1 teaspoon grated organic lime peel
8 large skinless boneless organic chicken breast halves
2 tablespoons honey
3 tablespoons organic butter
Fresh cilantro sprigs
Fresh basil sprigs
Puree pineapple, jalapeño and garlic in a blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often. Can be made 1 day ahead. Keep chilled.
Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
Prepare the barbecue (medium-high heat). Brush the grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes. Can also be cooked on top of the stove if the grill is not available.
Transfer the chicken to a platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.