04Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
05Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
06Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
07Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
08Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
09Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
10Pour over the chicken.
11Top with the salsa.
12To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
13Pack the salsa in a separate freezer-quality plastic container.
14To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.