There is an amazing Bobbly Flay recipe for Pineapple Mustard Glazed Swordfish in his Mesa Grill cookbook that was my inspiration for this recipe. I decided to omit the mustard and instead use gochujang (Korean fermented chili paste) for a different flavor profile. Gochujang has a very complex flavor – it’s spicy but not overpowering, and savory from the fermentation process. It’s used in pretty much every Korean dish from kimchi to bibambap. Living in San Francisco I can find this pretty easily but it can be replaced with chipotle puree or even ancho chili powder. I served the chicken with cilantro-lime cauliflower rice and a super easy veggie stir fry. Healthy!!

What you’ll need:

• 1 cup pineapple juice
• 1/3 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon ginger, peeled and minced
• 3 tablespoons light brown sugar
• 2 tablespoons gochujang
• 2 tablespoons lime juice, divided
• 1 mango, peeled and chopped into bite size pieces
• 1 avocado, peeled and chopped into bite size pieces
• 1/2 jalapeño, minced
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped
• 2 boneless skinless chicken breasts
• Salt + pepper
• Olive oil

Directions:

• Combine pineapple juice, rice wine vinegar, soy sauce, ginger, and brown sugar in a saucepan and bring to a boil. Reduce heat and let simmer until reduced by half, about 30 minutes. Add gochujang and cook for an additional 2 minutes. Remove from heat and add 1 tablespoon of lime juice. Let cool.
• Combine mango, avocado, jalapeño, onion, cilantro, and remaining 1 tablespoon lime juice in a bowl and gently stir to combine. Set in fridge until ready to use.
• Heat 1 tablespoon olive oil in skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides and place in skillet. Cook on first side for about 2 minutes (until slightly golden brown) then flip.
• Use a brush or spoon to coat first side of chicken with the pineapple glaze while the second side cooks for a few minutes. Flip and coat the second side with the glaze. Continue flipping and glazing until chicken is cooked through (about 6 more minutes, depending on thickness of chicken).
• Serve chicken with mango avocado salsa on top. Enjoy!