Buying refrigerated precubed pineapple makes it a breeze to put together this colorful salsa.
Prep: 1 minute; Cook: 14 minutes
Oxmoor House APRIL 2009
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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