Pineapple Salsa Chicken

Looking for a fresh and flavorful dinner that screams summer? This pineapple salsa chicken is the answer. It’s simple to make, packed with juicy, tropical flavors, and brings just the right amount of heat. Tender chicken breasts are simmered in a savory pineapple-garlic broth, then served over fluffy basmati rice and topped with a vibrant homemade pineapple salsa. Finished with creamy avocado and a hint of lime, this dish is light, colorful and one of my go-tos when I don’t have a lot of time to spare. —Elise Jesse, Cincinnati, Ohio

Calories

105

Carbohydrates

29g

Protein

20g

Potassium

293mg

Fiber

6g

Sugar

8g

Ingredients

salsa:

1 fresh small pineapple, chopped
4 plum tomatoes, chopped
1/2 medium sweet red pepper, chopped
1/2 sweet orange pepper, chopped
1/2 small red onion, chopped
1 jalapeno pepper, seeded and chopped
1/3 cup fresh cilantro leaves, chopped
1 lime, zested and juiced

chicken:

3 to 4 boneless skinless chicken breasts
1/2 cup chicken broth
1/4 cup fresh pineapple juice
2 teaspoons minced garlic
Salt and pepper to taste
Cooked basmati rice
1 medium ripe avocado, peeled and cubed

Direction

For salsa, combine all ingredients in a large bowl. Cover; refrigerate until serving.
Transfer chicken to a 5- or 6-qt. slow cooker. In a small bowl, combine broth, pineapple juice, garlic, salt and pepper. Pour over chicken. Cook, covered, on high until chicken is tender, 4-5 hours.
Serve over rice and top with salsa and avocado.

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