Tangy Pineapple Chicken

Cuisine: Contemporary

Category: poultry

Servings: 6


6 skinless boneless chicken breast
halves (about
1-1/2 pounds)
Pineapple Salsa
1/4 cup pineapple juice or water

2 cups chopped fresh pineapple
2 tablespoons chopped green onions
1 tablespoon finely chopped fresh
hot chile
1 tablespoon chopped fresh cilantro
2 teaspoons finely chopped gingerroot
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 cups cooked tricolor pasta spirals
8 ounces uncooked)


This wonderfully refreshing salsa serves as both marinade and accompaniment. Pineapple salsa is also delicious served with tuna. Place chicken in shallow glass or plastic dish. Prepare Pineapple Salsa. Place 1 cup of the salsa in blender. Add pineapple juice. Cover and blend about 30 seconds or until pureed; pour over chicken. Cover and refrigerate at least 2 hours. Cover and refrigerate remaining salsa. Set oven control to broil. Spray broiler pan with nonstick cooking spray. Remove chicken from marinade; place in pan. Broil chicken with tops 5 to 7 inches from heat 7 to 10 minutes or until juices run clear. Serve with salsa. 6 servings PINEAPPLE SALSA Mix all ingredients. Cover and refrigerate until serving time. FANCY PINEAPPLE-PASTA SALAD Omit chicken. Prepare Pineapple Salsa in large glass or plastic bowl. Stir in the pineapple juice (do not use water) and cooked tricolor pasta spirals. Cover and refrigerate about 2 hours or until chilled.

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