Chile Chicken with Pineapple Salsa

This Polynesian-style dish contrasts flavors like tangy pineapple chunks and spicy ancho chili peppers, giving classic chicken and rice an island twist.
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serves 4
  • Calories 350
  • Calories 350
  • Total Fat 9 g
  • Cholesterol 92 mg
  • Sodium 358 mg
  • Total Carbohydrate 31 g
  • Protein 36 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 2 teaspoons ancho chili pepper, ground
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 can pineapple chunks, 20-oz., drained and coarsely chopped
  • 1/4 cup red onion, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon jalapeno pepper, finely chopped

Cooking Instructions

  1. Preheat oven to 400°F. Combine ancho chile and salt. Rub spices on chicken.
  2. Heat oil in large oven-proof skillet to medium-high. Cook chicken until browned, 2 minutes per side. Transfer chicken in skillet to oven; bake 10 to 15 minutes or until done (internal temp 170°F).
  3. To make salsa, combine remaining ingredients in a small bowl; add a pinch of salt.
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