Chili-Rubbed Chicken with Chipotle Pineapple Salsa

Chili-Rubbed Chicken with Chipotle Pineapple Salsa


"Add some spice to everyday chicken with this dish."
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1 h 45 m servings 508 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. For Salsa: In large nonstick skillet over medium heat, cook pineapple slices about 5 minutes, turning once, until golden brown on both sides. Remove from heat. Cut pineapple into 1/4-inch slices. In bowl, mix pineapple with remaining ingredients except chipotle puree and salt. Gradually mix in puree and taste until you obtain a heat level you like, then season with salt. Cover and set aside. Makes about 1 1/3 cups.
  2. For Chicken: In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture. Cover and refrigerate 1 to 6 hours. Season chicken with salt; grill or broil chicken 5 minutes on each side or until juices run clear when pierced with a knife. Serve with Pineapple Salsa.
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  • Note
  • With electric blender, puree 1 (7 ounce) can chipotle chiles in adobo sauce. After making pineapple salsa, remaining puree can be frozen in small container and used as needed.



very tasty dish - husband especially loved the salsa. The fresh herbs and citrus juices add a nice contrast to the smoky chipotle. We like a lot of spice, but I only used 1/2 tsp of chipotle p...

I've made this recipe a couple of times and have had great results with it. I've made it for a dinner party with my neighbors and got compliments from everyone about it. The combination of fla...

Excellent chicken! Beware the chipotle in the salsa is very hot so start out with a little and add more if you like it hot!

I would say this is a good recipie if you're looking for something different. I would NOT add it to favorites. I preferred the chicken without the salsa. My husband however thought it was fabu...

We really enjoyed this! I'm not usually big on fruity salsas, but this one is necessary because without it the chicken is (believe it or not) very bland. We tried the salsa two ways: in big c...

Gorgeous. The pineapple salsa really makes this dish. I've never heard of chipotle peppers (I'm from Yorkshire in England) - I just used an un-named type of green chili pepper they sell in my ...

Delicious!!! Excellent recipe!! The flavors are wonderful together.....sweet,sour& spicy. I diced the pineapple into smaller pieces & added more brown sugar. Serve this with chicken & herb flavo...

I enjoyed this dish a lot! The pineapple, chipotle and cilantro are essential and made this dish really kick - sweet, spicy and cool. The flavor is so unique! Of course, I would advise to go ...

This is AMAZING!!!! I use chipotle tobasco instead of making my own chili rub- works great!!! It's also pretty good if you add canned peaches to it (but don't cook them)