Mustard-Lime Chicken with Bacon-Pineapple Hash

For the chicken:

2 drumsticks, 2 thighs

1/2c lime juice

1/4c  brown mustard

1tbs olive oil

1 1/2tbs red chile

sea salt & black pepper to taste

For the hash:

2 large strips bacon, chopped

1/4th yellow onion, diced

1/2 avocado, chopped

1/3c diced pineapple

Typically, I'm not a fan of explaining much outside the world of what's on the plate here, as I'm sure readers (you lovely, lovely readers who have stuck with me even through a period of neglect!) have noticed.  But I feel I must beg y'all's (well hello there Southernisms...) forgiveness for my total lack of attention.  This summer has been a wild ride, including a trip to Peru in June for bioarchaeology field school and a couple months of working doubles, having fun and working through some drama.  All topped off with the darling Hurricane Isaac in August!  Needless to say, I'm relieved things are calming down as I get back to class and back into the kitchen.

The first dish back when actually cooking something that does not involve eggs scrambled with _*insert ingredient here*_ is always daunting.  This combination is not one I'd exactly been planning on, and my creativity might've taken some liberties, but I liked how the flavors worked out. The chicken is actually of the invention of Elana's Pantry, so I take no credit for it although it has been tweaked.

At least an hour before you want dinner, whisk the marinade ingredients together until smooth and pour over the chicken in a shallow pyrex dish.  Let sit in the fridge half an hour or more, then bake at 400° for 20 minutes, or until cooked through.

Cook the diced bacon over medium heat until beginning to brown, then add the onions and cook until bacon is near crispy. Drain some of the grease, then lower the heat and add the pineapple and avocado and cook until the pineapple begins to caramelize.  Serve with the chicken, a squeeze of fresh lime and black pepper to taste.