Hawaiian Chicken with Pineapple Salsa

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

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 7%
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.8g
  • Carbohydrate: 27.7g
  • Fiber: 0.6g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 377mg
  • Calcium: 0.0mg


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