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Name: Tangy Pineapple Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Cilantro; chopped; 1/2 ts Salt; 2 tb Green Onions chopped; 2 ts Gingerroot; finely chopped; 1/2 ts Ground cumin; 6 Skinless boneless chicken; 1 tb Fresh hot chile; finely; 2 c Fresh pineapple; chopped; 1/4 c Pineapple juice; or water; 1 ts Lemon peel; grated

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INGREDIENTS

1 tb Cilantro; chopped
1/2 ts Salt
2 tb Green Onions ; chopped
2 ts Gingerroot; finely chopped
1/2 ts Ground cumin
Pineapple Salsa
6 Skinless boneless chicken
1 tb Fresh hot chile; finely
2 c Fresh pineapple; chopped
1/4 c Pineapple juice; or water
1 ts Lemon peel; grated

Servings

INSTRUCTIONS

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 PINEAPPLE-PASTA 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 and MC_Buster. MC posted 9/19/97. Recipe by: Betty Crockers New Choices Cookbook Posted to MC-Recipe Digest V1 #792 by Badams on Sep 19, 1997

NOTES

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Tangy Pineapple Chicken

1 tb Cilantro; chopped
1/2 ts Salt
2 tb Green Onions chopped
2 ts Gingerroot; finely chopped
1/2 ts Ground cumin
 Pineapple Salsa
6 Skinless boneless chicken
1 tb Fresh hot chile; finely
2 c Fresh pineapple; chopped
1/4 c Pineapple juice; or water
1 ts Lemon peel; grated

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 PINEAPPLE-PASTA 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 Crockers New Choices Cookbook    Posted to MC-Recipe Digest V1 #792 by Badams <adamsfmle@sprintmail.com> on  Sep 19, 1997

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Nutrition

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Serving Size: 1 Serving (659g)
Recipe Makes: 6 Servings

Calories: 786
Calories from Fat: 183 (23%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 5g
Cholesterol 460.6mg		142 %
Sodium 507.6mg		18 %
Potassium 1520.8mg		40 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.3g
Protein 140.9g		201 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 786

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