Grilled Southwestern Chicken With Pineapple Salsa Recipe

Ingredients

4 skinned and boned chicken breasts

2 tablespoons olive oil

1 tablespoon chili powder

2 teaspoons garlic salt

2 teaspoons paprika

Pineapple Salsa

Garnish: lime slices

Pineapple Salsa:

1/4 cup diced red bell pepper

3 tablespoons light brown sugar

2 tablespoons chopped fresh cilantro

2 tablespoons orange juice

2 tablespoons fresh lime juice

1 tablespoon chopped chipotle pepper in adobo sauce

1 tablespoon butter or margarine

1 (15-ounce) can sliced pineapple, drained

Preparation

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.

Pineapple Salsa: Stir together first 6 ingredients. Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture.