Pineapple-Mustard Glazed Chicken with Pineapple-Cilantro Salsa

Normally tropical fruits are not my thing, but this was worth the deviation. Just about perfect timing for listening to half a podcast of This American Life! Note that the original recipe had about 1/4 of the glaze - I made more for the rice to sop up.

* 1 cup pineapple juice
* 8 tablespoons (packed) brown sugar
* 4 tablespoons yellow mustard
* 1-2 cups cubed fresh pineapple
* 3-5 tablespoons chopped fresh cilantro
* 1 1/2 tablespoons finely chopped red onion
* Dried chiles to taste
* 2 boneless skinless chicken breast halves
* White rice

Preheat oven to 400°F. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper. Meanwhile, cook rice.

Mix pineapple, cilantro, onion, and chiles in medium bowl. Season with salt and pepper.

Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer (I found it took about 10 minutes longer because the breasts were very large).

Put chicken breasts over bowls of rice, spoon salsa and leftover glaze over chicken and serve.

Adapted from Epicurious