Pineapple Mango Chicken

4 boneless, skinless chicken breasts
2 cups Pineapple Mango Chipotle salsa*
2/3 C. Brown Sugar
1 TBSP Salt

Put Chicken in the crock pot. Mix all the other ingredients together and pour over the chicken. Cook on low for 8-10 hours or high for 4-6. Shred chicken. Use in tacos, burritos, enchiladas, nachos, ect.

We had it in Burritos... VERY good.

*The Salsa is tomato based and found at Wal-Mart in the salsa section.

Honey Grilled Salmon

4~ 8 ounce salmon fillets, skinless

Honey Pepper Sauce:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
juice of 1 lemon, about 2 tablespoons
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder

Make the sauce by combining all ingredients in a medium saucepan over medium low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side. ~ We just drizzled it over the top of the Salmon.

**It's all about the sauce with this one. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. It's gonna get thicker as it cools, so be sure not to overcook it. If it becomes too thick, just add a bit of water to thin it out.

We are going to try this on Trout this summer.