Grilled Chicken with Pineapple Salsa

Campbell's Grilled Chicken with Pineapple Salsa Recipe

Pineapple juice, brown sugar, and red pepper add sweet and spicy flavor to the basting sauce for grilled chicken that is served with a kicked-up pineapple salsa.

At a glance

Prep

10 min.

Total

25 min.

Serves

6

Grill: 15 min.

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What You'll Need

1 jar (16 ounces) Pace® Chunky Salsa
1 can (8 ounces) pineapple chunks in natural juice, drained, reserving juice
2 tablespoons chopped fresh cilantro leaves
3 tablespoons packed brown sugar
1/4 cup red wine vinegar
2 tablespoons olive or vegetable oil
1/8 teaspoon ground red pepper
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Cilantro Rice

How to Make It

  • 1

    Stir the salsa, pineapple and cilantro in a medium bowl and set aside.

  • 2

    Stir the reserved pineapple juice and the sugar in a small microwavable bowl. Microwave on HIGH for 20 seconds or until the sugar dissolves when stirred. Whisk in the vinegar, oil and red pepper.

  • 3

    Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning once and basting frequently with the pineapple juice mixture. Top the chicken with the pineapple salsa and serve over the Cilantro Rice.

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Recipe Nutritional Information

Made With

Pace Chunky Salsa

calories

247

totalfat

8g

saturatedfat

1g

cholesterol

73mg

sodium

610mg

totalcarbohydrate

15g

dietaryfiber

0g

protein

27g

vitamina

7%DV

vitaminc

7%DV

calcium

2%DV

iron

7%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Cilantro Rice: Toss 6 cups hot cooked rice with 1/4 cup chopped fresh cilantro.
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RID#27237

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