Wednesday, 6 August 2014

Dinner tonight

A couple of months ago, mangoes and pineapples were on sale, so I canned most of them.  I set some aside to make some salsa and I used the pineapple cores to make a BBQ sauce.

I cracked open the sauce and the salsa for tonight's dinner.

I baked the chicken legs and thighs in the homemade Pineapple Maple Chipotle BBQ sauce.  It came out nice and juicy.  On the plate, I topped it with Pineapple Mango Salsa.  Delicious!

Here is Joshua's dinner with mine on a smaller plate with a smaller portion.  Oh, and the lettuce and tomatoes are from my garden (not the cukes, though).