Buying refrigerated precubed pineapple makes it a breeze to put together this colorful salsa.
Prep: 1 minute; Cook: 14 minutes
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 cups cubed pineapple, finely chopped
1/2 cup chopped fresh mint
1/4 cup finely chopped red onion
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
How to Make It
Combine cumin, salt, and red pepper; sprinkle evenly over chicken.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 7 to 8 minutes on each side or until done.
While chicken cooks, combine pineapple and remaining ingredients; toss gently to blend. Serve with chicken.
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