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Southwest Grilled Chicken With Pineapple Salsa

Diet.Chef's picture
Ingredients
  Ground cumin 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Skinless boneless chicken breast halves 20 Ounce
  Olive oil/Vegetable oil 1 Teaspoon
  Canned diced pineapple 12 Ounce
  Diced jicama 12 Ounce
  Orange bell pepper/Red bell pepper 1⁄4 , seeded and finely chopped
  Jalapeno pepper 1⁄2 , seeded and minced (Wear Gloves When Handling To Prevent Irritation)
  Rice vinegar 3 Tablespoon
  Chopped sweet onion 2 Tablespoon
  Rum 1 Tablespoon
Directions

1. Spray the grill rack or a ridged grill pan with nonstick spray; prepare the grill or set the grill pan over medium-high heat.
2. Combine the cumin, 1/2 teaspoon of the salt, and 1/4 teaspoon of the sugar in a small bowl. Brush the chicken all over with the oil; sprinkle with the spice mixture.
3. Grill the chicken until browned and cooked through, turning once halfway through, 10-12 minutes.
4. Meanwhile, toss together the pineapple, jicama, bell pepper, jalapeno pepper, vinegar, onion, rum (if using), and the remaining 1 teaspoon sugar and 1/4 teaspoon salt in a medium bowl. Serve with the chicken.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
15 Minutes

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