Chile Chicken with Pineapple Salsa
This Polynesian-style dish contrasts flavors like tangy pineapple chunks and spicy ancho chili peppers, giving classic chicken and rice an island twist.
4
Servings
10 m
Preparation
20 m
Cooking
350
Calories
Ingredients
4 Fresh Boneless Skinless Chicken Breasts
2 teaspoons ancho chili pepper, ground
1/2 teaspoon salt
1 tablespoon olive oil
1 can pineapple chunks, 20-oz., drained and coarsely chopped
1/4 cup red onion, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon jalapeno pepper, finely chopped
| Calories | 350 |
| Protein | 36 g |
| Total Fat | 9 g |
| Cholesterol | 92 mg |
| Sodium | 358 mg |
| Total Carbohydrate | 31 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 400°F. Combine ancho chile and salt. Rub spices on chicken.
2. Heat oil in large oven-proof skillet to medium-high. Cook chicken until browned, 2 minutes per side. Transfer chicken in skillet to oven; bake 10 to 15 minutes or until done (internal temp 170°F).
3. To make salsa, combine remaining ingredients in a small bowl; add a pinch of salt.
| Calories | 350 |
| Protein | 36 g |
| Total Fat | 9 g |
| Cholesterol | 92 mg |
| Sodium | 358 mg |
| Total Carbohydrate | 31 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
