AllenOK
Executive Chef
Oh, this sounds wonderful! I love a good pineapple salsa. I would probably make mine with fresh pineapple instead of canned, though.
Chili Rubbed Chicken with Chipotle Pineapple Salsa
Yields: 4 servings
For the Pineapple Salsa:
one 20 oz can pineapple slices in juice, drained
¼ c diced red bell pepper
2 T orange juice
2 T lime juice
1 ½ T chopped cilantro
1 T packed brown sugar
1 ½ t Chipotle chile puree
salt to taste
For the Chicken:
½ c olive oil
1 T chili powder
2 t paprika
4 skinless, boneless chicken breast halves, pounded to ½” thickness
salt to taste
For the 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 ¼” 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 the Chicken: In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture. Cover and refrigerate 1 – 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.
Chili Rubbed Chicken with Chipotle Pineapple Salsa
Yields: 4 servings
For the Pineapple Salsa:
one 20 oz can pineapple slices in juice, drained
¼ c diced red bell pepper
2 T orange juice
2 T lime juice
1 ½ T chopped cilantro
1 T packed brown sugar
1 ½ t Chipotle chile puree
salt to taste
For the Chicken:
½ c olive oil
1 T chili powder
2 t paprika
4 skinless, boneless chicken breast halves, pounded to ½” thickness
salt to taste
For the 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 ¼” 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 the Chicken: In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture. Cover and refrigerate 1 – 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.
