While winter is well on its way, we can still warm up, dream of the beach, and bask in the glory of a tropical, saucy meal: Roasted Chicken & Pineapple Habanero Glaze.

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Roasted Chicken & Pineapple Habanero Glaze

2 tsp. olive oil
2 cups fresh pineapple (or canned), peeled and diced + 1/2 cup pineapple juice
1 cup brown sugar
1/4 cup white rice vinegar
juice and zest of 1 fresh lemon
1 fresh habanero pepper, seeded and minced OR 2 tsp. red chili flakes
1 tsp. garlic, minced (Peeled and Chopped)
1/4 tsp. sea salt
1 tsp. cornstarch

In a medium pot, heat the oil over medium heat. Add the pineapple, juice, sugar, vinegar, lemon, chili, garlic, and salt.
Stir until the sugar dissolves and the mixture thickens.
Whisk in the cornstarch and continue stirring until the sauce is smooth and glazy.

Meanwhile, preheat the oven to 425 degrees.

Roasted Chicken:
2 boneless, skinless chicken breasts
sea salt and pepper
3 oz. blue cheese

Season the chicken with salt and pepper. Cover and bake for 25 minutes.

Serve topped with the glaze and blue cheese.