Recipe for Chicken With Pineapple Salsa (Passover)


1 can crushed pineapple (20 oz)
4 each chicken breasts; skinless; boneless
1 teaspoon garlic; minced
1 single salt & pepper (to taste)
1 each tb passover oil
1/2 cup red pepper; diced
1/4 cup green pepper; diced
2 each tb green onions; chopped
2 teaspoon parsley or cilantro; minced
1 teaspoon lime zest


Drain pineapple and save juice. Rub the chicken with the garlic and sprinkle with salt and pepper. In a skillet, saute the chicken in the oil until browned, turn once. Add 1/2 cup pineapple juice to chicken. Reduce heat, cover and simmer 7 to 10 minutes. For the salsa, combine pineapple and remaing juice with the ingredients in a medium size bowl. Mix well. Cut east breast into slices and serve it in fan shape with the salsa onthe side. Can be doubled or tripled.

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