Chicken with Pineapple Salsa
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
chicken breast halves, boneless, skinless
skinned, boned |
*
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| 2 | teaspoons |
ginger root
minced |
|
| 3/8 | teaspoons |
salt
ivided |
|
| 1 | cup |
roma tomatos
seeded |
* |
| ¾ | cup |
pineapple
diced |
*
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
skinned, boned |
*
|
| 3E+1 | ml |
cilantro
chopped |
|
| 1E+1 | ml |
ginger root
minced |
|
| 1.9 | ml |
salt
ivided |
|
| 237 | ml |
roma tomatos
seeded |
* |
| 177 | ml |
pineapple
diced |
*
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
|
|
Directions
Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, ⅛ teaspoon salt, tomato, pineapple, onion, chilies and lemon juice.
Set aside.
In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining ¼ teaspoon salt.
Saute, turning, about 6 minutes or until light brown on all sides.
Cover and reduce heat to medium low.
Cook about 5 minutes or until fork can be inserted in chicken with ease.
Arrange chicken on serving platter and spoon pineapple salsa over chicken.
Garnish with sprigs of cilantro.
