You are here

Chicken With Pineapple Salsa

Healthycooking's picture
  Canned crushed pineapple in juice 20 Ounce (1 Can)
  Boneless, skinless chicken breast halves 4
  Garlic 1 Clove (5 gm), pressed (Large Clove)
  Ground cumin 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Vegetable oil 1 Tablespoon
  Red bell pepper 1⁄2 Cup (8 tbs), minced (Dolear Brand)
  Green bell pepper 1⁄4 Cup (4 tbs), minced (Dolear Brand)
  Minced onion 1 Tablespoon (Dolear Brand)
  Minced cilantro 2 Teaspoon
  Jalapeno chilies 2 Teaspoon, minced and drained (Fresh/Canned)
  Grated lime peel 1 Teaspoon

Drain pineapple; reserve juice.
Rub chicken with garlic; sprinkle with cumin, salt and black pepper.
In 12-inch skillet, cook chicken in hot oil over medium-high heat until browned; turn once.
Add 1/2 cup reserved pineapple juice to chicken.
Reduce heat to low.
Cover; simmer 7 to 10 minutes.
For salsa, in medium bowl, combine pineapple, remaining reserved juice and remaining ingredients.
Cut each breast into slices

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4 (17 votes)