Ingredients

1-1/2 lb. chicken breasts, halved
1 C. pineapple tidbits, drained
1/2 C. scallions, chopped
12 cherry tomatoes, quartered
1/4 tsp. cumin seed (ground)
1 whole pickled jalapeno pepper

Cooking Instructions

Preheat oven to 375. Place chicken on rack in pan, skin-side up; bake for 30 to 40 minutes, until juices are clear when meat is pricked with fork. To prepare salsa, in bowl, combine all remaining ingredients and cover and let stand at room temperature for 20 minutes. Remove skin from chicken before eating; serve the salsa with chicken. Jalapeno pepper optional, depending on your taste.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)