Southwest Grilled Chicken with Pineapple Salsa Recipe
Ingredients
| Ground cumin | 2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| 4 (5-ounce) skinless boneless chicken breast halves | ||
| 1 teaspoon olive or vegetable oil | ||
| Pineapple | 2 Cup (16 tbs), canned | |
| Jicama | 2 Cup (16 tbs), diced | |
| 1/4 orange bell pepper or red bell pepper, seeded and finely chopped | ||
| Jalapeno pepper | 1/2 To taste, minced | |
| Rice vinegar | 3 Tablespoon | |
| 2 tablespoons finely chopped sweet onion | ||
| Rum | 1 Tablespoon | |
Directions
1. Spray the grill rack or a ridged grill pan with nonstick spray; prepare the grill or set the grill pan over medium-high heat.
2. Combine the cumin, 1/2 teaspoon of the salt, and 1/4 teaspoon of the sugar in a small bowl. Brush the chicken all over with the oil; sprinkle with the spice mixture.
3. Grill the chicken until browned and cooked through, turning once halfway through, 10-12 minutes.
4. Meanwhile, toss together the pineapple, jicama, bell pepper, jalapeno pepper, vinegar, onion, rum (if using), and the remaining 1 teaspoon sugar and 1/4 teaspoon salt in a medium bowl. Serve with the chicken.
2. Combine the cumin, 1/2 teaspoon of the salt, and 1/4 teaspoon of the sugar in a small bowl. Brush the chicken all over with the oil; sprinkle with the spice mixture.
3. Grill the chicken until browned and cooked through, turning once halfway through, 10-12 minutes.
4. Meanwhile, toss together the pineapple, jicama, bell pepper, jalapeno pepper, vinegar, onion, rum (if using), and the remaining 1 teaspoon sugar and 1/4 teaspoon salt in a medium bowl. Serve with the chicken.
Chef
