Chile Chicken With Pineapple Salsa

Name: Chile Chicken With Pineapple Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 9.85 ml ground ancho chili peppers; 2.46 ml salt; 14.79 ml olive oil; 566.99 g can pineapple chunks in juice, drained and coarsely chopped; 59.14 ml red onion, chopped; 14.79 ml fresh cilantro, chopped; 14.79 ml fresh lime juice; 4.92 ml jalapeno pepper, finely chopped

Submitted by Chef #399112

"This is a very different take on chicken; we eat so much chicken that I had to try it. It was a big hit and I have served this for guests as well. Nothing but positive comments!"

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Ready In:: 30mins
Ingredients:: 9
Serves:: 4

ingredients

4 boneless skinless chicken breasts
9.85 ml ground ancho chili peppers
2.46 ml salt
14.79 ml olive oil
566.99 g can pineapple chunks in juice, drained and coarsely chopped
59.14 ml red onion, chopped
14.79 ml fresh cilantro, chopped
14.79 ml fresh lime juice
4.92 ml jalapeno pepper, finely chopped

directions

Preheat oven to 400 degrees F. Combine ancho chile and salt. Wash hands. Rub spices on chicken, wash hands again!
Heat oil in large oven-proof skillet to medium high heat. Cook chicken until browned, about 2 minutes per side. Transfer chicken in skillet to oven, bake 10-15 minutes or until done (internal temperature 170 degrees F).
To make salsa, combine remaining ingredients in a small bowl; add a pinch of salt.
Serving suggestion: serve chicken on a bed of rice and top with salsa.
Refrigerate leftovers.