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Chicken With Pineapple Salsa

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  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

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1307 Calories from Fat 219

% Daily Value*

Total Fat 25 g37.7%

Saturated Fat 4.3 g21.4%

Trans Fat 0.2 g

Cholesterol 399 mg133%

Sodium 890.7 mg37.1%

Total Carbohydrates 95 g31.8%

Dietary Fiber 7.7 g30.6%

Sugars 61.4 g

Protein 165 g329.6%

Vitamin A 67.5% Vitamin C 300.7%

Calcium 41.7% Iron 85.7%

*Based on a 2000 Calorie diet

Chicken With Pineapple Salsa Recipe