Tangy pineapple chicken

6 Servings

Ingredients

Quantity Ingredient
6 Skinless boneless chicken breast halves (about 1 1/2 pounds)
¼ cup Pineapple juice; or water -Pineapple Salsa---
2 cups Fresh pineapple; chopped
2 tablespoons Green onions; chopped
1 tablespoon Fresh hot chile; finely chopped
1 tablespoon Cilantro; chopped
2 teaspoons Gingerroot; finely chopped
1 teaspoon Lemon peel; grated
½ teaspoon Salt
½ teaspoon Ground cumin

Directions

Salsa: Mix all ingredients. Cover and refrigerate until serving time.

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.

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 3 cups cooked tricolor pasta spirals (about 8 ounces uncooked). Cover and refrigerate about 2 hours or until chilled.

NUTRITION INFORMATION PER SERVING: Calories 170 Protein,g 26 Carbohydrate 8g Fat 4g Unsaturated fat3g Saturated fat 1g Dietary Fiber 1g Cholesterol 65mg Sodium 240mg Potassium 330mg

MC formatted by Brenda Adams <adamsfmle@...> and MC_Buster. MC posted 9/19/97.

Recipe by: Betty Crocker's New Choices Cookbook Posted to MC-Recipe Digest V1 #792 by Badams <adamsfmle@...> on Sep 19, 1997

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