Add some spice to everyday chicken with this dish.
INGREDIENTS (for 4 servings):
- Pineapple Salsa:
- 1 (20 ounce) can pineapple slices in juice, drained
- 1/4 cup diced red bell pepper
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 1/2 tablespoons chopped cilantro
- 1 tablespoon packed brown sugar
- 1 1/2 teaspoons chipotle chile puree (see note)
- salt to taste
-
- Chicken:
- 1/2 cup olive oil
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- salt to taste
PREPARATION:
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.