Chicken with pineapple & peach salsa is worth sharing

Sharing a meal brings us together and makes us stronger. After chatting with friends who have loved ones living on St.

Sharing a meal brings us together and makes us stronger. After chatting with friends who have loved ones living on St. Thomas, still struggling to find wholesome food and safe shelter after Hurricane Irma devastated the U.S. Virgin Island, I was touched to learn that the community is bonding in this tough time. One woman found a few items that were torn from her garden in the category 5 hurricane and gave them to neighbors with young children. Another family lost half of their house and roof, but their kitchen remained intact, so people from around town gather there to cook meals for each other. These are just a few examples of how food is fostering love and strength within a community, and it’s safe to say similar stories will emerge from the many places affected by this season’s succession of powerful hurricanes.

This week, let’s give thanks for the many gifts that we have, and show kindness toward the many people affected by hurricanes Harvey, Irma and Maria. Share a meal with your family and friends, and if you want to donate to charities that focus on rebuilding these communities, here are a few that we like.

Save the Children: The Connecticut-based charity is currently focusing its efforts on helping children affected by the devastation in Puerto Rico. It works with the American Red Cross and FEMA to provide supplies specifically needed by children, such as diapers, wipes, bathing materials and cribs. For more information, go to

Direct Relief: According to its website, the assis­tance programs “focus on maternal and child health, the prevention and treatment of disease, and emergency preparedness and response, and are tailored to the particular circumstances and needs of the world’s most vulnerable and at-risk populations.” Go to for more information.

All Hands Volunteers: Donations made to U.S. Hurricane Relief Fund will go towards its efforts of sourcing potable water for all those affected by the hurricanes. The group has also made a two-year commitment to building schools in the U.S. Virgin Islands, Florida, Puerto Rico and Caribbean Islands, alongside its partner, the Happy Hearts Fund. For more information, go to

Community Foundation of the Virgin Islands: This group’s Fund for the Virgin Islands says it directs 100 percent of proceeds directly toward hurricane relief and recovery. For more information, go to or stop by Devlin’s­ (322 Washington St., Brighton) tomorrow from 7 to 11 p.m. to hobnob with local pols and savor the tastes and sounds of the islands. Hosted by Arthur­ Howell and executive chef Eustace Wehner, this evening of Caribbean food and music will feature jerk chicken, coconut rice and beans, lemon curry chicken, chili pineapple shrimp and sweet plantains, all while a steel drum band sets the mood with classic reggae. A donation of $10 is sug­gested and will go to the Community Foundation of the Virgin Islands. Raffle prizes include Celtics tickets, restaurant gift cards, tickets to Boston College sporting events, dinner with a state representative, a tour of the State House and more.

Glazed Chicken with Pineapple and Peach Salsa

4 to 5 bone-in, skin-on, chicken breasts

2 T. brown sugar

1 1/2 t. salt, divided

1/2 t. black pepper

1/2 t. ground allspice

1/4 t. ground thyme

1/8 t. ground sage

1/4 c. olive oil

1 c. finely diced pineapple

2 ripe peaches, cut into small dice

1/2 c. minced red bell pepper

1/2 jalapeno pepper, minced

2 T. minced shallot

2 T. lime juice

3 T. minced cilantro

Preheat oven to 400 degrees.

In a shallow baking dish, combine the brown sugar, 1 t. salt, black pepper, ground allspice, thyme, sage and olive oil. Toss the chicken breasts in this spice mixture and bake, skin-side-up, for about 40 minutes, or until the chicken reaches an internal temperature of 165 degrees when prodded in the thickest part with a thermometer.

Meanwhile, make the salsa in a medium bowl, by combining the diced pineapple and peaches with the minced red bell pepper, jalapeno, shallot, lime juice, cilantro and remaining 1/2 t. salt.

Allow the chicken to rest for at least 5 minutes before carefully cutting the bone structure away from under the breast, and then slicing the breast crosswise into 1-inch pieces.

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