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Chicken with Pineapple Salsa


  • 6 broiler-fryer chicken breasts, halved, skinned and boned
  • 3/4 cup fresh pineapple, diced
  • 1/2 cup green onion, sliced
  • 2 tablespoons cilantro, chopped
  • 1 (4 ounce) can diced green chiles, drained
  • 2 teaspoons ginger root, minced
  • 3/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 cup Roma tomato, seeded
  • 2 tablespoons butter


  1. Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 teaspoon salt, tomato, pineapple, onion, chiles and lemon juice. Set aside.
  2. In fry pan, place butter and melt over medium heat.
  3. Add chicken and sprinkle with remaining 1/4 teaspoon salt.
  4. Sauté, turning, for about 6 minutes or until light brown on all sides.
  5. Cover and reduce heat to medium low. Cook for about 5 minutes or until fork can be inserted in chicken with ease.
  6. Arrange chicken on serving platter and spoon pineapple salsa over chicken.
  7. Garnish with sprigs of cilantro.

Yield: 6 servings

Posted by luvtocook at Recipe Goldmine May 22, 2001.

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