Pineapple and Onion Chicken

This chicken with pineapple and onion dish is something I used to eat as  a kid that was created by my babysitter. The sweetness from the onions balances well with the acidity of the pineapple. To mix it up and make it more "chef-y" I decided to top it with a quick pineapple salsa. I used some of the canned pineapple for the salsa. It tasted good but lacked the bright color of a fresh pineapple so it's up to you which pineapple you'd like to use. 

Chicken Marinade:

1 can pineapple chunks and liquid
1 red onion, thinly sliced
1/4 cup olive oil
3 tbs. soy sauce
1 tsp dry thyme
1 tsp red pepper flake
zest of one lemon
1 tsp. honey

Pineapple Salsa:

2 pinapple rings, caremelized in a saute pan
1 small piece onion, carmelized in a saute pan
1 tbs. chopped chives or cilatnro
1 tsp. honey
1 tsp. lime
salt and pepper

Directions:
1. Combine all ingredients for marinade in a plastic bag. Stir  well and then add chicken. Remove as much air as possible from bag so marinade has maximum contact with the chicken. Allow to marinate in the fridge for at least 4 hours and up to 8.

2. Preheat oven to 400 degrees. Remove chicken from marinade and place on a foil lined baking sheet. Bake chicken until it reaches an internal temp of 150-155, about 20-30 minutes.

3. While chicken cooks prepare salsa and any side dishes you like. For salsa: Chop all ingredients into a fine dice and combine together. Stir and allow to sit for a few minutes so the flavors meld.

4. Remove chicken from oven and allow to rest for 5 minutes. Serve everything together. For a fresher/brighter taste I like to squeeze a little lemon or lime on top of the chicken right before serving.