Cumin-Seared Chicken with Pineapple-Mint Salsa

Cumin-Seared Chicken with Pineapple-Mint Salsa Recipe
Photo: Oxmoor House
Buying refrigerated precubed pineapple makes it a breeze to put together this colorful salsa.

Prep: 1 minute; Cook: 14 minutes


4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 14 Minutes

Nutritional Information

Calories 224
Caloriesfromfat 10 %
Fat 2 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 39.9 g
Carbohydrate 9.2 g
Fiber 1.5 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 405 mg
Calcium 41 mg


1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
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


1. Combine cumin, salt, and red pepper; sprinkle evenly over chicken.

2. 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.

3. While chicken cooks, combine pineapple and remaining ingredients; toss gently to blend. Serve with chicken.


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