Grilled Southwestern Chicken with Pineapple Salsa
Cheryl Osterhouse
Serve with yellow rice garnished with chopped fresh cilantro.
ingredients
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoons chili powder
- 2 teaspoons garlic salt
- 2 teaspoons paprika
- Pineapple Salsa:
- 14/ cup red bell pepper, diced
- 3 tablespoons light brown sugar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped chipotle pepper in adobe sauce
- 1 tablespoon butter
- 1 (15 ounce) can sliced pineapple, drained
directions
- 1
Flatten chicken to 1/2 inch thickness. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.
- 2
Grill chicken, over medium high heat 4 minutes on each side or until done.
- 3
Serve with Pineapple Salsa.
- 4
Pineapple Salsa: 2 cups
- 5
Stir together first 6 ingredients.
- 6
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.
Source: Cheryl Osterhouse
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews