cups finely chopped pineapple
canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped
tablespoons snipped chives
teaspoon finely shredded lemon peel or lime peel
teaspoons lemon juice or lime juice
skinless, boneless chicken breast halves (about 1 pound total)
teaspoon cooking oil
teaspoon dried thyme, crushed
teaspoon black pepper
- For salsa, in a medium bowl stir together pineapple, chipotle peppers, chives, honey, lime or lemon peel, and lime or lemon juice. Let stand at room temperature for 30 minutes.
- Meanwhile, rinse chicken; pat dry. Lightly brush chicken with cooking oil. In a small bowl stir together thyme, salt, and black pepper; rub onto both sides of chicken. Place chicken on the unheated rack of broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. (Or, grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.) Serve chicken with salsa. Makes 4 servings.
Nutrition Facts(Chipotle-Fruit Salsa)
- Per serving:
- 182 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 59 mg chol.,
- 227 mg sodium,
- 13 g carb.,
- 1 g fiber,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet