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Chili Rubbed Chicken with Pineapple Salsa



  • 4 boneless, skinless chicken breasts
  • 1 tablespoon chili powder
  • 1 clove garlic, minced
  • 1 tablespoon vegetable oil
  • 3 tablespoons honey


  • 1 (7 ounce) can unsweetened canned crushed pineapple
  • 1/2 cucumber, peeled, seeded and chopped
  • 1/2 avocado, seeded, peeled, chopped
  • 2 tablespoons sliced scallions
  • 2 teaspoons lime juice
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon ground ginger
  • 1 tablespoon chopped fresh cilantro or parsley


  1. Chicken: In a small bowl, combine chili powder and garlic.
  2. Stir in enough oil to make a thick paste.
  3. Rub on both sides of chicken breasts.
  4. Heat remaining oil in a large non-stick skillet on medium heat.
  5. Brown chicken on both sides, about 2 to 3 minutes per side.
  6. Drizzle with honey.
  7. Lower heat and cook until chicken is no longer pink inside, basting with honey. Turn once.
  8. Salsa: Combine all ingredients in a bowl.
  9. Serve with rice and black beans.

Serves 4

1 Serving: calories 303; total fat 11 g; cholesterol 73 mg; sodium 92 mg

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