Grilled Lime Chicken with Pineapple Salsa
- Stir together the 1/2 cup lime peel, the 1/4 teaspoon lime juice, the cooking oil, salt, and pepper. Brush chicken with lime mixture.
- Grill chicken on an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink, turning and brushing with lime mixture once. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 12 to 15 minutes, turning and brushing with lime mixture once.)
- Meanwhile, place pineapple chunks in a food processor bowl or blender container. Cover and process or blend until chopped, but not pureed. Pour into large bowl. Add tomato, red onion, red or green sweet pepper, green chilies, cilantro, the 1/2 teaspoon lime peel, the 2 tablespoons lime juice, and garlic. Stir until mixed. Cover and chill until serving time. Serve with chicken. Makes 6 servings.
From the Test Kitchen
Prepare Pineapple Salsa; cover and chill up to 24 hours.
Nutrition Facts (Grilled Lime Chicken with Pineapple Salsa)
- Per serving:
- 177 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 50 mg chol. ,
- 226 mg sodium ,
- 14 g carb. ,
- 19 g pro.