Chili-Rubbed Chicken with Chipotle Pineapple Salsa

Cooking Recipes Catalogue

Add some spice to everyday chicken with this dish.

INGREDIENTS (for 4 servings):


  • For Salsa: In large nonstick skillet over medium heat, cook pineapple slices about 5 minutes, turning once, until golden brown on both sides. Remove from heat. Cut pineapple into 1/4-inch slices. In bowl, mix pineapple with remaining ingredients except chipotle puree and salt. Gradually mix in puree and taste until you obtain a heat level you like, then season with salt. Cover and set aside. Makes about 1 1/3 cups.
  • For Chicken: In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture. Cover and refrigerate 1 to 6 hours. Season chicken with salt; grill or broil chicken 5 minutes on each side or until juices run clear when pierced with a knife. Serve with Pineapple Salsa.

  • Note:

    With electric blender, puree 1 (7 ounce) can chipotle chiles in adobo sauce. After making pineapple salsa, remaining puree can be frozen in small container and used as needed.