BROILED CHICKEN WITH FRESH PINEAPPLE-FENNEL SALSA

The crushed fennel seeds that coat the broiled chicken breast underscore the flavors of the fresh fennel in the sweet and savory pineapple salsa.

2 tsp fennel seeds, crushed
1/2 tsp salt
1/4 tsp black pepper
4 bone-in chicken breast halves (8 oz each), skin removed
3 T fresh lime juice
2 T honey
1 T Dijon Mustard
11/2 tsp jalapeño pepper sauce
One fresh pineapple (about 3 pounds), peeled, cored, and cut into 1" chunks (4 cups)
1 bulb fennel, trimmed and cut into 1/4" dice
1/2 cup cherry tomatoes, quartered
1/4 cup fresh basil leaves, finely chopped

Prep Time: 40 minutes

In a small bowl, stir together fennel seeds, salt, and pepper. Rub mixture into chicken; cover and refrigerate 30 minutes.

Meanwhile, in a large bowl, whisk together lime juice, honey, mustard, and jalapeño pepper sauce. Add pineapple, fresh fennel, cherry tomatoes, and basil. Cover and refrigerate until serving time.

Preheat broiler. Broil chicken, bone-side down, 6" from heat for seven minutes. Turn chicken over and broil seven to 10 minutes or until cooked through. Serve with pineapple-fennel salsa on the side.

Makes 4 Servings