Grilled Southwestern Chicken With Pineapple Salsa - cooking recipe

Ingredients

4 boneless skinned chicken breasts
2 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons garlic salt
2 teaspoons paprika
Pineapple Salsa
1/4 cup diced red bell pepper
3 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro
2 tablespoons orange juice
2 tablespoons fresh lime juice
1 tablespoon chopped chipotle chile in adobo
1 tablespoon butter or 1 tablespoon margarine
1 (15 ounce) can sliced pineapple, drained
Garnish
lime slice

Preparation

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Rub evenly with olive oil, and sprinkle evenly with chili powder, garlic salt, and paprika.
Grill chicken, covered with grill lid, over medium-high heat (350\u00b0 to 400\u00b0) 4 minutes on each side or until done. Serve with Pineapple Salsa. Garnish, if desired.
Pineapple Salsa:.
Stir together first 6 ingredients.
Melt butter in a large nonstick skillet over medium-high heat; add pineapple slices, and cook 2 minutes on each side or until golden brown. Coarsely chop pineapple, and combine with red bell pepper mixture.