Sunday, May 21, 2006

Carribean Spice Rubbed Chicken & Pineapple Salsa

Mom brought over the latest Fine Cooking edition and she wanted so badly to beat Sheri and Amy to the punch to make a recipe from this mag for once, we gathered all of the ingredients and had ourselves a nice dinner.

There are a few different rubs that this issue brings forth, but the Carribean spices seemed the most tantalizing to me. I love cumin and brown sugar it was immediately a winner.

After pounding the chix breast, I coated them with the spice rub and threw 'em on the barbie. They cooked quickly, barely gave me enough time to make the pinapple salsa. I didn't follow the recipe for this, I gave it my own twist be leaving out the radishes and substituting black beans instead as this was an actual side dish, not just something to top the chicken.


Anonymous said...

This dish was absolutely delicious! It was the perfect dinner for the finish of a perfect day.

Sara said...

looks really good. i've been cooking a lot with pineapple lately, but nothing this tasty.

Kewl Nitrox said...

So glad to see you back and in good form! :D

Must confess it is the corn on the cob that got to me.... Looks absolutely yummy!