Grilled Southwestern Chicken With Pineapple Salsa

By ccavaletti

Ingredients

• Pineapple Salsa:
• 4 skinned and boned chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons garlic salt
• 2 teaspoons paprika
• 1/4 cup diced red bell pepper
• 3 tablespoons light brown sugar
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped chipotle pepper in adobo sauce
• 1 tablespoon butter or margarine
• 1 (15-ounce) can sliced pineapple, drained
• Garnish: lime slices

Preparation

Step 1

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.

Pineapple Salsa:

Stir together red bell pepper, light brown sugar, cilantro, orange juice, lime juice and chipotle pepper.

Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture.