This is my riff on sweet-and-sour chicken. I've cleared away the goop to get a dish that tastes great, with a fun mingling of flavors.

Gone is the canned pineapple, replaced with grilled pineapple slices. Out went the breading and frying; skinless chicken thighs are grilled instead. The fruity tang comes from a homemade glaze that is applied to the fruit and the chicken. I've added some blanched and quickly charred scallions.

The dish requires a few steps, but I bet you'll like the results.

If you happen to have strawberry-rhubarb jam, you can substitute ¾ cup of it for the strawberries, rhubarb, water and sugar. Just combine the jam with the onion and mustard seeds and cook for about 25 minutes, until the onions are soft.

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