Saturday, June 15, 2013

Grilled Southwestern Chicken With Pineapple Salsa

Another new recipe I tried with chicken breasts, which is a staple in our household!  ;-) 


·         4 boneless/skinless chicken breasts
·         2 tablespoons olive oil 
·         1 tablespoon chili powder
·         2 teaspoons garlic salt
·         2 teaspoons paprika
·       Pineapple Salsa (Recipe Follows)
·         Garnish: Lime slices, if desired

Preparation (Chicken):

1.  Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. 

2.  Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.

Rub Chicken With Olive Oil

Seasoning Mix

Rub In Seasoning on Both Sides of Chicken
3.  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.

Pineapple Salsa Ingredients:

·         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 pepper in adobo sauce
·         1 tablespoon butter or margarine 
·         1 (15-ounce) can sliced pineapple, drained

I used Freeze-Dried Cilantro
Pic also shows Chipotle Peppers in Adobo Sauce
Drained Pineapple

Salsa Preparation:

1. Stir together first 6 ingredients.
Right Before Mixing
After Mixing 1st 6 Ingredients Together

2.  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.  (Cook's Note:  All I had on hand was CRUSHED pineapple, so if you use crushed or chunk pineapple, you obviously don't have to chop it after it cooks!) 
Cooked Pineapple in Melted Butter

Combine cooked pineapple with red bell pepper mixture.  Serve with grilled chicken.  
Adding Pineapple to Peppers-Cilantro Mixture

Stir to Combine and Get Ready to Serve!

Store in refrigerator and slightly heat leftover salsa prior to serving again.  Makes 2 cups.

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