Follow these steps for perfect results
boneless skinless chicken breasts
ground ancho chili peppers
salt
olive oil
pineapple chunks in juice
drained and coarsely chopped
red onion
chopped
fresh cilantro
chopped
fresh lime juice
jalapeno pepper
finely chopped
Preheat oven to 400 degrees F.
Combine ancho chile and salt in a small bowl.
Wash hands.
Rub the ancho chile mixture on the chicken breasts.
Wash hands again!
Heat olive oil in a large oven-proof skillet to medium-high heat.
Cook chicken in the skillet until browned, about 2 minutes per side.
Transfer the skillet with chicken to the preheated oven.
Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 170 degrees F.
While the chicken is baking, prepare the pineapple salsa.
In a small bowl, combine the drained pineapple chunks, chopped red onion, chopped fresh cilantro, fresh lime juice, and finely chopped jalapeno pepper.
Add a pinch of salt to the salsa and mix well.
Serve the baked chicken on a bed of rice (optional).
Top the chicken with the prepared pineapple salsa.
Refrigerate any leftovers promptly.
Expert advice for the best results
Marinate the chicken for at least 30 minutes for best flavor.
Adjust the amount of jalapeno to your desired level of spiciness.
Serve with a side of black beans or rice.
Everything you need to know before you start
15 minutes
Salsa can be made a day ahead.
Serve the chicken on a plate and generously top with the pineapple salsa. Garnish with a sprig of fresh cilantro.
Serve with rice or quinoa.
Serve with black beans and corn.
Add a side salad.
Pairs well with the spice and fruitiness.
Discover the story behind this recipe
Reflects the blend of savory and sweet flavors common in Mexican cuisine.
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