Tangy Pineapple Chicken

Recipe Ingredients

6		Skinless boneless chicken breast halves (about 1 1/2 pounds)
1/4 cup	59ml	Pineapple juice - or water
		Pineapple Salsa
2 cups	292g / 10oz	Fresh pineapple - chopped
2 tablespoons	30ml	Green onions - chopped
1 tablespoon	15ml	Fresh hot chile - finely chopped
1 tablespoon	15ml	Cilantro - chopped
2 teaspoons	10ml	Gingerroot - finely chopped
1 teaspoon	5ml	Lemon peel - grated
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cumin

Recipe Instructions

Salsa: Mix all ingredients. Cover and refrigerate until serving time.

Place chicken in shallow glass or plastic dish. Prepare Pineapple Salsa. Place 1 cup of the salsa in blender. Add pineapple juice. Cover and blend about 30 seconds or until pureed; pour over chicken. Cover and refrigerate at least 2 hours. Cover and refrigerate remaining salsa.

Set oven control to broil. Spray broiler pan with nonstick cooking spray. Remove chicken from marinade; place in pan. Broil chicken with tops 5 to 7 inches from heat 7 to 10 minutes or until juices run clear. Serve with salsa.

FANCY PINEAPPLE-PASTA SALAD: Omit chicken. Prepare Pineapple Salsa in large glass or plastic bowl. Stir in the pineapple juice (do not use water) and 3 cups cooked tricolor pasta spirals (about 8 ounces uncooked). Cover and refrigerate about 2 hours or until chilled.

Source:
Betty Crocker's New Choices Cookbook

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