PrissiePants Pineapple Salsa Chicken
- 4 whole Skinless, Boneless Chicken Breasts
- 1 can Rotel With Lime Juice - 10 Ounce Can
- 1 can Pineapple Chunks In Juice - 8 Ounce Can
- 2 Tablespoons Faijta Seasoning
- 1 whole Bell Pepper
- So at my favorite local grocery store they make fresh pineapple pico de gallo.
- And it is delicious.
- I could probably sit in the middle of the floor of my kitchen and eat it with a spoon.
- That is what inspired this dish, and that is normally what I use to make it.
- For those of you who dont have access to this awesomeness, you can make a very good substitute very easily.
- Just combine the Rotel and the can of pineapple chunks (its very important that these are in their own juice and not in syrup) in a food processor.
- Pulse this a few times to combine.
- To marinate my chicken I cube it.
- You dont have to do this, you can marinate the chicken breasts whole if you wish.
- Sprinkle the seasoning on the chicken and then toss it into a plastic baggie with the Rotel/pineapple mix.
- You can marinate the chicken anywhere from 1 hour to overnight, depending on how much time you have or how strong you want the flavor to be.
- Once the chicken has had time to marinate, dice up a bell pepper, color of your choice.
- Depending on how much you enjoy the flavor of bell peppers, add half to all of the diced pepper.
- Heat a deep skillet to medium heat, spray it with cooking spray so your chicken doesnt get stuck.
- Throw the chicken with the marinade and diced pepper into the skillet.
- Be sure to turn your chicken every minute or two, so all sides turn a delicious brown.
- Once the chicken is browned and the peppers are softened, you are set.
- I like to serve this with fresh tortillas, lots of cheese, and Mexican rice.
- But it also works in a salad or however else you wish to enjoy it.
chicken breasts, lime juice, pineapple, faijta seasoning, bell pepper
Taken from tastykitchen.com/recipes/main-courses/prissiepante28099s-pineapple-salsa-chicken/ (may not work)