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Chili Rubbed Chicken with Pineapple Salsa

RG

Ingredients

Chicken

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

Salsa

  • 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

Instructions

  1. 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. For 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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