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Roasted Pineapple with Lime & Brown Sugar

Ingredients: 1 large ripe pineapple 2 Teaspoon(s) vegetable oil,preferably canola oil 1 salt 1 freshly ground pepper 1/8 Cup(s) brown sugar 2 limes,quartered Directions: Preheat oven to 500. Slice off top and bottom of pineapple and cut into 8 slices, each about 1- inch thick. Rub the slices lightly with oil, sprinkle with salt and pepper and place in a single layer on a baking sheet. Roast for 15 minutes, flip slices over and roast for an additional 10 minutes. The pineapple should be lightly browned on both sides. Remove from the oven, immediately sprinkle with brown sugar. (The pineapple can be roasted up to 2 hours ahead of time; let cool and then cover loosely with plastic wrap and leave at room temperature.) Cut into wedges and serve with lime quarters for squeezing.
Chicken Yucatan 3 Tablespoon(s) orange juice 3 Tablespoon(s) canned pineapple juice unsweetened 2 Tablespoon(s) lime juice 2 Teaspoon(s) dried oregano 1/3 Tablespoon(s) olive oil 1 Teaspoon(s) ground cumin 1 Teaspoon(s) chili powder 1 garlic,finely chopped 1/2 salt 4 Dash(s) tabasco 6 chicken thighs,skinless 1 freshly ground pepper,to taste Directions: Preheat oven to 375. In a food processor or blender, combine fruit juices, oregano, olive oil, cumin, chili powder, garlic, salt and Tabasco; puree until smooth. Set chicken in baking dish and brush with some of the citrus-herb mixture. Roast chicken, turning once and brushing with the remaining citrus-herb mixture from time to time, for 30-35 minutes, or until there is no pink left next to the bone. Season with salt and pepper. (The chicken may be cooked 1 day in advance and stored, covered, in the refrigerator.) Note: May substitute boneless, skinless chicken breasts for thighs.
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