Salsa: Mix all ingredients. Cover and refrigerate until serving time.
Place chicken in shallow glass or plastic dish. Prepare Pineapple Salsa. Place 1 cup of the salsa in blender. Add pineapple juice. Cover and blend about 30 seconds or until pureed; pour over chicken. Cover and refrigerate at least 2 hours. Cover and refrigerate remaining salsa.
Set oven control to broil. Spray broiler pan with nonstick cooking spray. Remove chicken from marinade; place in pan. Broil chicken with tops 5 to 7 inches from heat 7 to 10 minutes or until juices run clear. Serve with salsa.
FANCY PINEAPPLE-PASTA SALAD: Omit chicken. Prepare Pineapple Salsa in large glass or plastic bowl. Stir in the pineapple juice (do not use water) and 3 cups cooked tricolor pasta spirals (about 8 ounces uncooked). Cover and refrigerate about 2 hours or until chilled.
NUTRITION INFORMATION PER SERVING:
Calories 170 Protein,g 26 Carbohydrate 8g Fat 4g Unsaturated fat3g Saturated fat 1g Dietary Fiber 1g Cholesterol 65mg Sodium 240mg Potassium 330mg
MC formatted by Brenda Adams <adamsfmle@sprintmail.com> and MC_Buster. MC posted 9/19/97.
Recipe by: Betty Crocker's New Choices Cookbook
Posted to MC-Recipe Digest V1 #792 by Badams <adamsfmle@sprintmail.com> on Sep 19, 1997
