Chile Chicken With Pineapple Salsa

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 2  teaspoons  ground ancho chili peppers
• 1⁄2 teaspoon salt
• 1  tablespoon olive oil
• 1 (20 ounce) can pineapple chunks in juice, drained and coarsely chopped
• 1⁄4 cup red onion, chopped
• 1  tablespoon fresh cilantro, chopped
• 1  tablespoon fresh lime juice
• 1  teaspoon  jalapeno pepper, finely chopped

Directions

1. Preheat oven to 400 degrees F. Combine ancho chile and salt. Wash hands. Rub spices on chicken, wash hands again!
2. 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).
3. To make salsa, combine remaining ingredients in a small bowl; add a pinch of salt.
4. Serving suggestion: serve chicken on a bed of rice and top with salsa.
5. Refrigerate leftovers.