Chili Rubbed Chicken With Chipotle Pineapple Salsa by brianjwood

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Chili Rubbed Chicken With Chipotle Pineapple Salsa
Submitted by brianjwood on September 13, 2002 at 9:52 am

DESCRIPTION
Chili-rubbed Chicken With Chipotle-Pineapple Salsa

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a set of flavours I love. Hope you do too.
Cheers, Brian
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Chili-Rubbed Chicken with Chipotle Pineapple Salsa

Pineapple Salsa:
1 (20 ounce) can pineapple slices in juice, drained
1/4 cup diced red bell pepper
2 tablespoons orange juice
2 tablespoons lime juice
1 1/2 tablespoons chopped cilantro
1 tablespoon packed brown sugar
1 1/2 teaspoons chipotle chile puree (see note)
salt to taste
Chicken:
1/2 cup olive oil
1 tablespoon chili powder
2 teaspoons paprika
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt to taste
For Salsa: In large nonstick skillet over medium heat, cook pineapple slices about 5 minutes, turning once, until golden brown on both sides. Remove from heat. Cut pineapple into 1/4-inch slices. In bowl, mix pineapple with remaining ingredients except chipotle puree and salt. Gradually mix in puree and taste until you obtain a heat level you like, then season with salt. Cover and set aside. Makes about 1 1/3 cups.
For Chicken: In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture. Cover and refrigerate 1 to 6 hours. Season chicken with salt; grill or broil chicken 5 minutes on each side or until juices run clear when pierced with a knife. Serve with Pineapple Salsa.
Note:With electric blender, puree 1x(7oz) can chipotle chiles in adobo sauce. After making pineapple salsa, remaining puree can be frozen in small container and used as needed. Serves 4
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready in: 1 Hour 45 Minutes
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