Pineapple Glazed Chicken


3 chicken breast
Fresh cracked black pepper
1 Jar Fielder’s Choice Delectables Foods Pineapple Jam
2 tablespoons orange juice
3-4 table spoons pineapple juice
2 tablespoon Dijon mustard


Remove any excess fat from the chicken breast and rinse with the juice of 1/2 a lime or lemon and water.

Then sprinkle with a little salt and fresh ground black pepper.

For the glaze:

Put the jam, pineapple juice, dash of salt / pepper, mustard and orange juice and heat on low to medium heat in a saucepan.

Using a whisk, blend everything together as it comes to a simmer and allow to form a smooth thick texture (less than 5 minutes).

Place this in your metal bbq sauce pan with brush.

We use a metal container so I can put it on top of the BBQ as the chicken cooks, so it remains warm.

Grill your chicken as you would normally do, but don’t start glazing until the last 5 minutes of cooking.

If you put the glaze on too early, you’ll find that it will burn before the chicken is fully cooked due to the natural sugars in the glaze.

We normally bring the grill to between 350 and 400 degrees and cook the chicken (depending on thickness for about 20 minutes or so.

During the grilling process I flip the chicken a couple times and turn them on the angle to get the lovely grill marks.

Apple Butter BBQ Sauce


1 jar Fielder’s Choice Delectables Foods Apple Butter
½ cup ketchup
1 tablespoon spicy mustard
1 teaspoon Worcestershire sauce
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon pepper
1 cup finely chopped onion
1 teaspoon apple cider vinegar
½ teaspoon minced garlic
½ cup dark brown sugar
½ teaspoon paprika


Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent.

Add the garlic, cook for about a minute.

Add everything together and put into a sauce pot on medium heat, stir.

Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently.

Take it off heat, let it cool for 30 minute (unless you’re canning, of course).

Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.

Salsa Con Queso Dip

Try this FCD twist on a classic family dip!


  • 1 (16 oz.) jar Fielder’s Choice Delectables Foods Mild, Medium, XXX Hot XXX Salsa
  • 1 (16 oz.) pkg. pasteurized processed cheese (cut into cubes)
  • Assorted cut up vegetables or tortilla chips


Drain salsa in a strainer. Combine salsa and cheese in saucepan, over medium-low heat, heat salsa and cheese, stirring constantly until cheese melts and is well blended. Serve hot as a dip with vegetables or chips. Cover and store any leftover dip in refrigerator, reheat over low heat to serve.

Microwave: In 1 1/2 quart microwavable bowl, heat salsa and cheese at Medium (50% power) for 7 to 9 minutes until cheese melts and is well blended, stirring every minute. Stir well, serve as above. Reheat leftovers in microwave at high until heated through, stirring every minute.