Chili-Rubbed Chicken with Chipotle Pineapple Salsa Recipe

Ingredients
<br>- Pineapple Salsa:
<br>- 1 (20 ounce) can pineapple slices in juice, drained
<br>- 1/4 cup diced red bell pepper
<br>- 2 tablespoons orange juice
<br>- 2 tablespoons lime juice
<br>- 1 1/2 tablespoons chopped cilantro
<br>- 1 tablespoon packed brown sugar
<br>- 1 1/2 teaspoons chipotle chile puree (see note)
<br>- salt to taste
<br>- Chicken:
<br>- 1/2 cup olive oil
<br>- 1 tablespoon chili powder
<br>- 2 teaspoons paprika
<br>- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
<br>- salt to taste
<br><p></p>Directions
<br>step 1: For 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 1/4-inch 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.
<br>step 2: For Chicken:  In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture.  Cover and refrigerate 1 to 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.
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Ingredients
- Pineapple Salsa:
- 1 (20 ounce) can pineapple slices in juice, drained
- 1/4 cup diced red bell pepper
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 1/2 tablespoons chopped cilantro
- 1 tablespoon packed brown sugar
- 1 1/2 teaspoons chipotle chile puree (see note)
- salt to taste
- Chicken:
- 1/2 cup olive oil
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- salt to taste

Directions
step 1: For 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 1/4-inch 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.
step 2: For Chicken: In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture. Cover and refrigerate 1 to 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.

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