Spicy Honey-Glazed Chicken Breasts Tara Bench   From Every Day with Rachael Ray June-July 2007 EIGHT SERVINGS Prep Time: 10 min Cook Time: 25 min 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 1/2 cup honey 2 teaspoons hot pepper sauce 1/2 teaspoon chili powder 1 teaspoon lemon juice 8 skinless, boneless chicken breasts (about 4 pounds) Salt 1 pineapple — peeled, cored and cut into 8 thick rings 1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside. 2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes. 3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

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