BBQ Spiced Chicken, Salsa Salad and Pumpkin-Chipotle Polenta

Ingredients

• 2 tablespoons butter 
• 15 ounce pumpkin puree canned
• 2 cups chicken stock see 
• 2 tablespoons chili powder 
• 1  chipotles in adobo finely chopped
• 1 handful cilantro leaves fresh chopped
• 1 tablespoon cilantro leaves 
• 3 tablespoons t brown sugar dark
• 1 tablespoon steak seasoning 
• 0.5 tablespoon ground cumin 
• 2 tablespoons honey 
• 2  lime 
• 1 cup milk 
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 0.3  pineapple fresh cut into spears and grilled
• 4  plum tomatoes chopped
• 0.8 cup polenta quick
• 1  onion red chopped
• 4 servings pepper black freshly ground
• 4  chicken breast boneless skinless
• 1  bell pepper yellow seeded chopped

Equipment

• whisk
• pot
• grill
• grill pan

Directions

1. Heat grill pan over medium-high heat.
2. Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar.
3. Let the chicken hang out a few minutes.
4. Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
5. Place chicken on grill and cook 6 to 7 minutes on each side.
6. Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
7. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce.
8. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
9. Serve polenta with chicken and salsa salad.