Caribbean Chicken with Pineapple Salsa

"Caribbean" is one of those words I always misspell. You'd think after all the PR Johnny Depp has given the word that I'd be able to actually get it right but I'm still relying on spell check.

Regardless . . . this is one fine recipe.

The chicken has a spicy and crusty exterior, browned to perfection. The interior moist and tender, the whole experience complemented perfectly with the sweet and savory marriage of onion and fruit in the accompanying salsa.

1 tablespoon dark brown sugar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
3/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
6 skinless, boneless chicken breasts

For salsa:
1/2 medium fresh pineapples, peeled, quartered and sliced into pieces
4 large radishes
1/2 red bell pepper
3 tablespoons fresh chopped cilantro
2 tablespoons fresh lime juice
salt and pepper to taste

First make the salsa so it can set for a while and let the flavors meld a bit. I pulsed the pineapple in my food processor until the consistency was good then added the radishes (diced) and peppers (also finely diced), cilantro, lime juice, salt and pepper. Mix well and set aside.

For the chicken, pat the breasts dry. Mix all the ingredients for the rub (brown sugar through turmeric) in a shallow bowl then carefully coat each breast with spices. Let them sit for a bit to chill in the refrigerator (about 30 minutes) then grill until done. You can also fry them to brown the coating if it's cold outside. It's pretty versatile. It's also great with a side of salad or rice or sweet potato fries.

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