Hey Movers, how hot is it outside?! Holy smokes! Apparently yesterday it was hotter in Sheffield than it was in the Bahamas. Mental! If only this weather stuck around all year..
To celebrate summer while it is here I’ll be sharing another summery recipe for y’all to try! It looks like the warm weather will be sticking around for a few days, so if you’re thinking what I’m thinking, it’s time to message your friends and arrange a mid-week BBQ.
I mean, we don’t know how much longer we’ll get this proper summer weather and bonus, a mid-week BBQ will break up the work week quite nicely!
This is the perfect recipe to pop on the grill while hanging with your mates, though make sure they can handle the jalapeño kick before serving or you might be in trouble 😛
Grilled Chicken and Pineapple with Onion Relish
4 boneless, skinless chicken breasts;
4 pineapple slices;
2 fresh jalapeño peppers, thinly sliced;
Ingredients for onion relish
4 to 6 red or yellow onions, thinly sliced;
2 tbsp. honey; (optional)
3 tbsp. balsamic vinegar;
3 tbsp. red wine;
2 tbsp. olive oil;
Sea salt and freshly ground black pepper;
Preheat a grill or BBQ to medium-high.
In a skillet placed over a medium heat, warm the olive oil and sauté the onions until caramelized (about 10 min).
Add the honey, if using, and stir until dissolved; then add the vinegar and the wine.
Simmer until all the liquid has evaporated (about 10 minutes), and season to taste.
Grill the chicken breast on the preheated BBQ until done (about 5 minutes per side).
Place the pineapple slices and the jalapeño slices on the grill and grill them for about 2 min.
Top each chicken breast with jalapeño, pineapple, and onion relish, and serve.
Hope you enjoy!