Recipe - Tangy Pineapple Chicken

6 Skinless boneless chicken
breast halves (about 1 1/2
pounds)
One fourth cup Pineapple juice; or water
Pineapple Salsa
2 cup Fresh pineapple; chopped
2 tablespoon Green onions; chopped
1 tablespoon Fresh hot chile; finely
chopped
1 tablespoon Cilantro; chopped
2 teaspoon Gingerroot; finely chopped
1 teaspoon Lemon peel; grated
One half teaspoon Salt
One half teaspoon Ground cumin

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 PINEAPPLEPASTA 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.

NUTRITION INFORMATION PER SERVING:

Calories 170 Protein,g 26 Carbohydrate 8g Fat 4g Unsaturated fat3g
Saturated fat 1g Dietary Fiber 1g Cholesterol 65mg Sodium 240mg Potassium
330mg

MC formatted by Brenda Adams adamsfmle@sprintmail.com and MC_Buster. MC
posted 9/19/97.

Recipe by: Betty Crocker's New Choices Cookbook

Posted to MCRecipe Digest V1 #792 by Badams adamsfmle@sprintmail.com on
Sep 19, 1997