Hawaiian Chicken with Pineapple Salsa

Oxmoor House
Pounding the meat in this easy chicken recipe helps the breast halves to cook quickly and evenly.
4 servings


+ Add To Shopping List
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon ground coriander
1/2 teaspoon salt
Cooking spray
1/4 cup pineapple preserves, divided
1 (15 1/4-ounce) can pineapple tidbits in juice, drained
1/4 cup chopped fresh cilantro
1 tablespoon seasoned rice vinegar
2 teaspoons minced jalapeño pepper


1. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with coriander and salt; coat with cooking spray.

2. Coat a large skillet with cooking spray; place over medium heat until hot. Add chicken, and cook 5 to 6 minutes on each side or until chicken is done. Add 2 tablespoons preserves to skillet, and cook until chicken is glazed, turning once.

3. Combine remaining 2 tablespoons preserves, pineapple, and remaining 3 ingredients in a bowl; stir well. Serve with chicken.

Created date

April 2008

Nutritional Information

Calories 232
Caloriesfromfat 7 %
Fat 1.7 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.8 g
Carbohydrate 27.7 g
Fiber 0.6 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 377 mg
Calcium 0.0 mg