Recipe by DEL MONTE®
"Pineapple, cilantro, bell and jalapeno peppers, and corn add unbelievable flavor to this broiled chicken."
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medium skinless, boneless chicken breast halves
1 (15.25 ounce) can
DEL MONTE® Whole Kernel Golden Sweet Corn, drained
1 (8 ounce) can
DEL MONTE® Crushed Pineapple In Its Own Juice, drained
green and/or red sweet pepper, chopped
fresh cilantro, chopped
jalapeno pepper, seeded and finely chopped
I LOVE this!! I put my own twist on it though. I did not use the jalepeno b/c I did not have one on hand. I let the salsa sit over night so the flavors could blend together,and I marinated the chicken in teriaki sauce overnight as well. It was delicious! I servied it with curried couscous and a green salad. I will make his again and again!
Sensational! I did as some others indicated and marinated my chicken in teriyaki sauce. The only other change I made is I substituted diced ortega chilies and a sprinkle of cayenne for the jalapeno, as I didn't have a jalapeno. Will definitely make again.
This is fabulous! I cooked the chicken breats on the Foreman grill with just a little seasalt. On the salsa, I used SummerCrisp corn and added 1/2 of an avocado chopped, ground garlic/seasalt blend, and about 3 T lime juice. Truly eye-rolling good! If I could give it 6 stars I would. Thanks for a great recipe!
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