Grilled Southwestern Chicken With Pineapple Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve with yellow rice garnished with chopped fresh cilantro. Ingredients:
4 boneless skinned chicken breasts |
2 tablespoons olive oil |
1 tablespoon chili powder |
2 teaspoons garlic salt |
2 teaspoons paprika |
1/4 cup diced red bell pepper |
3 tablespoons light brown sugar |
2 tablespoons chopped fresh cilantro |
2 tablespoons orange juice |
2 tablespoons fresh lime juice |
1 tablespoon chopped chipotle chile in adobo |
1 tablespoon butter or 1 tablespoon margarine |
1 (15 ounce) can sliced pineapple, drained |
lime slice |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.
2. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.
3. Pineapple Salsa:.
4. Stir together first 6 ingredients.
5. Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture.
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