BBQ Chicken, Pinapple Salsa Salad and Pumpkin Polenta

1 tablespoon lime pepper seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
1 tbsp olive oil
4 boneless skinless chicken breasts

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. Let sit and marinade while preparing the salad.

4 plum tomatoes chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into circles and grilled
2 limes
3 tbsp olive oil
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper

Chop and combine the tomatoes, bell pepper, onions. Place chicken on grill and cook 6 to 7 minutes on each side. While cooking the chicken grill the pineapple circles until they have grill marks on them. Add cilantro, squeezed lime juice and 3 tbsp olive oil.

2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. 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.

Serve polenta with chicken and salsa salad.

Pumpkin GF muffins would also be delightful with this dish. Follow this basic muffin recipe but replace the sour cream and applesauce with pumpkin puree. (Please note: I've not tried that yet, so it could be a disaster... when I do I'll report back.) Don't worry about messing up with GF baking, it's about the only way to learn.

Adapted from a Rachel Ray recipe.