Spicy Chicken with Pineapple Avocado Salsa

February 25, 2008


This is something I could eat even on a morning sickness day when I was pregnant. Thanks to Steph for the recipe. Sadly, I don’t make the pineapple avocado salsa because of hubby’s issues with the main ingredients. I love the sweetness of the pineapple with the spice of the chicken, so I just have some on the side. The basement dwellers seemed sad they were eating out the night I made this.

1 can (7 oz) crushed pineapple
1 avocado
3 T green onions
3 t lime juice
1/4 t cayenne pepper
1 t ground ginger
1 t cumin
2 T cilantro

Combine in a bowl, set aside.

2 T chili powder
2 cloves garlic, pressed
2 T olive oil, divided
6 chicken breast halves
5 T honey

Combine chili powder and garlic. Add 1 T oil. Rub on chicken. Sear chicken in remaining 1 T oil in hot skillet, 2-3 minutes per side. Drizzle with honey, continue to cook until no longer pink inside. Serve with pineapple salsa, brown rice, and a yummy veggie.


By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!