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Source: Campbell's Recipes
Tagged With: 6 servings
Grilled Chicken with Pineapple Salsa
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.
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Serves: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
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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 half (about 1 1/2 pounds)
Cilantro Rice




Stir the salsa, pineapple and cilantro in a medium bowl and set aside.
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.
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.
Cilantro Rice: Toss 6 cups hot cooked rice with 1/4 cup chopped fresh cilantro.


Notes:
Nutritional Values per Serving using Pace Chunky Salsa: Calories 247, Total Fat 8g, Saturated Fat 1g, Cholesterol 73mg, Sodium 610mg, Total Carbohydrate 15g, Dietary Fiber 0g, Protein 27g, Vitamin A 7%DV, Vitamin C 7%DV, Calcium 2%DV, Iron 7%DV

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